2 Fluid ounces Cajun barbecue Butter -- See Recipe 7 lg Shrimp -- peeled & deveined 1 Fluid ounce 1 Fluid ounce 1 oz Unsalted butter Beer Chicken bouillon See recipe for "Cajun Barbeque Butter" in this cookbook. Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat. Add the shrimp and saute until they begin to turn pink. Add the beer and chicken bouillon and cook until the shrimp are done. Add the unsalted butter and shake the pan to melt and incorporate the butter. Pour the shrimp and butter into a calamari dish and serve hot. CHEF'S NOTE: For ease of preparation, mix the beer and chicken bouillon together. Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX -----
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