Peel and Eat Cajun Shrimp
1 bottle beer (chef recommends a light ale)
4 tablespoons butter
1 fresh lime
8 to 10 whole garlic cloves, peeled
1 lb. shrimp
cajun seasoning to taste
Combine everything but shrimp in saute pan and bring to simmer. Add shrimp and cook until ready to eat.
1 cup dry white wine (chef recommends a sauvignon blanc or muscadet)
8 tablespoons butter
1 whole fresh lemon
either 1 dozen middle neck clams or 1 and 1/2 dozen little neck clams
garlic to taste (chef recommends a lot!)
Combine everything but clams in saute pan and bring to a boil. Add clams and cook until ready to eat.
*Chef recommends serving with corn, lots of bread for dipping in excess sauce, and fresh figs.