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Ingredients
  • 4 Tbsp unsalted butter, in all
  • 1 tsp olive oil
  • 1 pound shrimp (21 to 25 count), tail on
  • 1 Tbsp garlic, chopped
  • 1 Tbsp Chef Paul Prudhomme’s Blackened Redfish Magic®
  • ⅛ cup white wine
  • ⅛ cup chicken stock
  • 2 tsp lemon juice
  • 1 Tbsp parsley, chopped
  • 1 Tbsp green onions, thinly sliced
Steps
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