Buffalo Shrimp Wrap

Monday, August 12, 2013

2 pounds of Louisiana Shrimp
1 Stick of butter--Unsalted
1 bag of Julian carrots
1 bag of Sugar Snaps
1 small bag of sweet peas
1 can of whole baby corn
1 bottle of Moore's Buffalo Wild Wing Sauce
Tony's seasoning
Granulated garlic

Place Sugar Snaps, 3/4 the bag of carrots, 1/2 the bag of sweet peas, can of baby corn and 1/2 the stick of butter in the frying pan. Once the butter melts add the buffalo sauce--about one cook spoon and let the veggies cook. Add the other half of the butter and a couple more cook spoons of buffalo sauce along with some granulated garlic and Tony's seasoning. Once the butter is melted add the shrimp. When the shrimp is cooked, serve hot over the penne pasta along with a chunk of fresh baked garlic bread.