Make sure you have plenty of French bread on hand so you can dip the sauce.
1 pound large shrimp, peeled and deveined
3 tablespoons cane syrup
1/2 teaspoon Cajun seasoning
1/2 teaspoon cayenne pepper
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 teaspoon dried thyme
1/4 cup white wine
1/4 cup chicken broth
1 tablespoon lemon juice
4 tablespoons chilled unsalted butter
1. In a bowl toss together shrimp, cane syrup, Cajun seasoning and cayenne pepper. Marinate at room temperature for 15 minutes.
2. In a skillet, heat olive oil and cook shrimp until browned. Remove shrimp from pan and keep warm. Add garlic and cook until slightly brown.
3. Stir in white wine, chicken broth, lemon juice and thyme. Lower fire and simmer for 5 minutes, until reduced by half.
4. Lower heat as low as it will go and stir in chilled butter until it is melted. Remove from fire immediately. Return shrimp to pan and toss with butter sauce.
Yields 2 servings.
Recipe Compliments of Chef Patrick Mould.