Black Shrimp

• 2 cups shrimp, deveined and precooked (yes - you can use frozen, thawed & drained, small or medium)
• 1 tablespoon butter, approximately,melted
• cajun seasoning, to taste

1. First- turn on the kitchen fan an/or open a window- there may soome smoke when you make this and you don't want to have to stop in the middle to go turn off the fire alarm.
2. Heat a large, deep skillet over fairly high heat (medium high on an electric stove).
3. Melt butter (if you like a little more, go ahead- just so long as it is real butter, not margarine or spread) but be quick as you don't want it to burn.
4. Immediately toss in the shrimp and start stirring very quickly with a slotted spoon to coat with butter.
5. With your free hand, shake Cajun seasoning liberally to coat all sides of the shrimp- as much as you like.
6. I go very heavy on the seasoning because I like it very hot.
7. Let shrimp sit without stirring for 1 minute, then quickly turn over and cook another minute- the goal here is to get the shrimp golden brown.
8. Immediately toss into a serving bowl and serve as an appetizer with toothpicks.
9. This may take a little trial& error to get the seasonings the way you like it- I absolutely do not measure this at all.
10. I use Paul Prudhomme's Cajun Seasoning but you can use any brand you like.

shrimp, butter, cajun seasoning

Taken from www.food.com/recipe/black-shrimp-51360 (may not work)