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Magic Shrimp Scampi

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Serves 4


4 Tbsp unsalted butter, in all
1 tsp olive oil
1 pound shrimp (21-25 count), tail on
1 Tbsp garlic, chopped
1 Tbsp Chef Paul Prudhomme’s Blackened Redfish Magic®
1/8 cup white wine
1/8 cup chicken stock
2 tsp lemon juice
1 Tbsp parsley, chopped
1 Tbsp green onions, thinly sliced

How To Prepare

Add 2 Tbsp of butter and olive oil to a large non-stick sauté pan and cook on medium high heat until butter melts and starts to bubble. Add shrimp, garlic, and Blackened Redfish Magic® and stir well, coating the shrimp with the garlic and seasonings. Sauté, stirring almost constantly, until shrimp are just about done, about 4 minutes. Add the wine, chicken stock, and lemon juice, then turn heat to high and bring to a boil. Once boiling, lower heat to medium and reduce liquid by half, stirring every 30 seconds, this should take about 5 minutes. Once reduced, remove from fire and add the parsley, green onions, and remaining butter. Slowly start to swirl the pan and gently stir to incorporate the butter into the sauce. Once all the butter has been incorporated the dish is done. Serve warm over pasta of your choice.

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