Cajun Puny Skillet
There is an excellent deal of sauce with these small—I constantly enjoy some bread on the facet to soak it up. Catch it your have by the usage of your approved amber beer or flavorful broth.
— Impress Oppe, North Pole, Alaska
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- 3 tablespoon butter
- 2 garlic cloves, minced
- 1/2 cup amber beer or crimson meat broth
- 1 teaspoon worcestershire sauce
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon beaten crimson pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon dried oregano
- 1 pound uncooked tidy small, peeled and deveined
- hot cooked grits, optionally accessible
- In a tidy skillet, warmth butter over medium-high warmth. Add garlic; cook and gallop 1 minute. Accelerate in beer, Worcestershire sauce and seasonings; lift to a boil. Add small; cook 3-4 minutes or unless small turn crimson, stirring as soon as in some time. If desired, assist over grits.