The Shrimp: 24 large, headless shrimp, peeled, deveined, and with the tail left on.
Heat two ounces of olive oil in a large sauté pan over medium heat. Add shrimp and sear approximately 30 seconds on each side.
½ tablespoon of Cajun spice
2 ounces of dry white wine
2 ounces of heavy cream
Add Cajun spice to the seared shrimp in the pan and sauté about two minutes until fragrant. Deglaze the shrimp with the white wine. Add heavy cream to thicken the sauce and keep it on the heat for about three or four more minutes.
As an appetizer, this will yield four portions. The chef suggests serving it with garlic toast.
As an entrée, this will yield two portions. Add two ounces of butter to thin the sauce and toss with linguini. Serve with a side of garlic toast.
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