See recipe for "Cajun Barbeque Butter" in this cookbook. Melt the
Cajun Barbeque Butter, in a medium skillet, over medium-high heat.
Add the shrimp and sauté until they begin to turn pink. Add the beer
and chicken bouillon and cook until the shrimp are done. Add the unsalted
butter and shake the pan to melt and incorporate the butter. Pour
the shrimp and butter into a calamari dish and serve hot. CHEF'S NOTE:
For ease of preparation, mix the beer and chicken bouillon together.
Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX
