Cane Syrup Glazed Pepper Shrimp with Lemon Garlic Butter Sauce




Created especially for Vermilion Bay Sweet shrimp, this makes a wonderful pasta dish.

Chef: Patrick Mould


1 lb. Vermilion Bay Sweet shrimp
3 Tbsp Steen's Cane Syrup
1/2 tsp Cajun seasoning
1/2 tsp crushed black pepper
1 Tbsp olive oil
1 Tbsp garlic, minced
1 tsp fresh thyme
1/4 cup white wine
3 pints half-and-half cream
1/4 cup shrimp stock
1 Tbsp lemon juice
4 Tbsp chilled butter, cut into chunks


Combine shrimp, cane syrup, seasoning and black pepper in bowl and marinate for 15 minutes.

In a sauté pan, heat 1 Tbsp olive oil and sauté shrimp until browned; remove from pan and keep warm.  Add garlic and cook until slightly brown.

Add white wine, shrimp stock and lemon juice; lower heat to medium and simmer for 5 minutes until liquid is reduced by half.

Lower heat as low as it will go and stir in chilled butter in chunks until melted.  Remove from heat immediately.

Serve lemon butter sauce over shrimp alongside your favorite pasta.

Yields:  2 servings

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