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Chef Tim Creehan's recipe for Shrimp Etoufe using Cajun Spice Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1/4 cup Cajun Spice Grill Plus
2 tbsp water
1/2 lb peeled shrimp
1 cup cooked rice
1/4 cup chopped scallions

Procedure

Heat the Grill Plus in a saute pan, then add the shrimp, cooking until pink and curled. Add water to achieve desired consistency and reduce. Serve over rice, top with scallions and enjoy.