Easy Spicy Shrimp

This is a recipe that I had to improvise for a New Year’s Eve party. I did not have enough V8 for the hangover shrimp. But this seemed to be a hit.

2 small cans spicy hot V8

2 pounds cleaned and deveined shrimp (tail on)

1/2 stick butter

1/2 cup cream

2 tablespoons Tony Chachere's instant roux mix

1 tablespoon pepper jelly

1 teaspoon Cajun seasoning.

Juice of one lemon

Marinate the shrimp in the V8 for at least an hour.

Melt the butter in a skillet and add the shrimp with the marinate.

While the shrimp are cooking, mix the instant roux mix with the cream and mix well to dissolve. When shrimp are almost completely pink, add the cream and roux mix along with the pepper jelly, seasoning and lemon juice.

Cook on medium until shrimp are just pink.

Remove shrimp from sauce and plate.

Pour sauce in a bowl for dipping and serve with some toasted French Bread