Braden Family Cookbook

Chuck Braden

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LOUISIANA STYLE BAR-B-QUE                                            Sam Choy

 

8 oz fillet of fresh ahi, cut into 1 ď chunks
1 cup rock shrimp or cooked crayfish
6 scallops
6 big raw shrimp, shelled & deveined

season the above with salt, cayenne & coarse ground pepper

1 TBSP. olive oil
1 medium onion chopped
1 TSP. Salt
1 TSP. Cayenne
3 lemons, juiced
2 TBSP. minced garlic
1 TBSP. Worcestershire sauce
Ĺ TSP. Tabasco sauce
3/4 cup heavy cream
2 stalks green onion - garnish
3 TBSP. butter

In wok, heat olive oil then add onion.  Add salt and cayenne to onion and caramelize.  Add seafood to wok, then minced garlic and fresh squeezed lemon juice.  Add Worcestershire sauce, Tabasco & cream.  Let simmer but donít overcook.  Add cut green onions and then butter.  When butter melts, dish is done.  Serve in heated shallow bowls with green onion as a garnish.  Serve with crusty bread.