GOLDEN VALLEY, Minn.-- This morning Mo Moore from Axel's Bonfire joined us to talk about their new spring menu items. Mo showed us how to make one of their new featured appetizers, Cajun Shrimp.
Axel's has seven metro locations. For reservations, locations and more information on Axel's Bonfire, visit www.axelsbonfire.com.
5 Jumbo Shrimp
1 TBS Cajun Seasoning
1/4 cup Herbed Garlic Butter
2 oz beer (Summit Pale Ale)
4 Slices Toasted Baguette
1 TBS Green Onion, Sliced
1 Lime Wedge
1 tsp Parsley, Chopped
5 TBS Garlic, Minced
Melt garlic butter in saute pan over medium heat. Dredge the shrimp in the Cajun Seasoning.
Add the shrimp to the saute pan and saute until half way cooked
Add the garlic; saute until aromatic and shrimp are fully cooked. Remove the shrimp from the saute pan; set aside.
Add the beer and chopped parsley; heat until incorporated and slightly thickened. Arrange the shrimp in the serving dish and pour the sauce over the shrimp.
Garnish with the green onions and a lime wedge. Serve with slices of toasted baguette.