Red pepper). 5 tablespoons)
1 seasoning salt (0.5 tablespoon) Black pepper (1 pinch)
1 cream (0.25 cup)
1 white wine (white wine or fruit) (1.5 shots)
1 liquid oil and light 2 tablespoons Butter and 2 tablespoons Golden N Light (or 4 tablespoons oil of your choice)
1 Alfredo sauce (regular) (1 tablespoon)
1 pepper (1 tablespoon)
1 red pepper (1 tablespoon)
1 thyme sauce (tablespoon) 1) 977 . . 1/2 tablespoon garlic powder 1/2 tablespoon garlic powder
1 onion powder
White pepper to taste (black pepper works)
Parsley
Preparation:
1. Brush the salmon lightly with olive oil.
** 2 Tablespoons Black Pepper Mixture can be used instead of dry ingredients. (Seasonal Salt, Hot Pepper, Red Pepper, Old Laurel, Black Pepper)
2. Sprinkle seasonings (seasonal salt, paprika, paprika, old bay leaves, black pepper) on both sides of the salmon and coat evenly.
3. Grill indoors (cast iron skillet)/Outdoors over medium heat for about 3-4 minutes per side (may be more or less depending on the weight of your salmon).
4..
***HandUp Cajun Butter Sauce***
5. Add heavy cream to skillet over medium heat.
6. Add white wine and cook over medium heat for 1 minute.
7. Add the oil and let it melt.
8. Add the chicken broth and Alfredo sauce, stirring until creamy.
9. Add spices to the mixture and stir.
Drizzle the salmon with “WhipSomethingUp Cajun Butter Sauce”
For the shrimp:
Clean the shrimp, season with white pepper, onion powder and Cajun seasoning, then set aside.
Melt the butter over high heat and add the chopped garlic. Add the peppers to the pan and cook for 4-5 minutes on both sides until they turn brown. Pour
Hennesy into the pan and continue stirring the peppers. Your pan starts to smoke. DO NOT GO…just flaming beer. Add the
Brown Swerve and Red Pepper and continue to stir in your Hennesy sauce and a pinch of green onion as it thickens. Remove the peppers from the pan and discard the parsley.