Preparation:
Prepare butter, cover and refrigerate. Can be prepared 2 days ahead. Melt 2 tablespoon Cajun Butter in large skillet. Add onion and bell pepper and sauté until almost tender, about 5 minutes.
Push veggies to side of skillet. Melt another 2 tablespoon Cajun butter in same skillet; add shrimp and sauté just until cooked through, 3 minutes. Mix shrimp and veggies together. Season with salt.
Divide among plates. Add vermouth to same skillet; boil 1 minute. Gradually add remaining Cajun butter, whisking until just melted. Pour sauce over shrimp.
Serve over freshly cooked grits that have been flavored with sautéed garlic and chopped green onions. |
