Louisiana Barbecued Shrimp
This is great shrimp, messy, but good! Stir the sauce frequently while serving, since it separates easily. We eat this by peeling the shrimps at the table and stirring them into the sauce and don't forget the French bread, it's great dipped into the sauce. This recipe just serves two, if you want to serve it to more than that, it's suggested you do so in separate batches. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Yield: 2 Ready in 45 minutes
favorite of 263 people 190 people want to try
|2 dozenlarge shrimp; with shells|
|1 teaspoonground red pepper; (cayenne)|
|1 teaspoonblack pepper|
|0.5 teaspooncrushed red pepper flakes|
|0.5 teaspoondried thyme leaves|
|0.5 teaspoondried rosemary leaves; crushed|
|0.125 teaspoondried oregano leaves|
|0.25 poundbutter; plus|
|5 tablespoonsunsalted butter|
|1.5 teaspoonsgarlic; minced|
|1 teaspoonWorcestershire sauce|
|0.5 cupshrimp stock or seafood stock; (see my recipe for seafood stock or use your own)|
|0.25 cupbeer; at room temperature|
Louisiana Barbecued Shrimp Preparation
1. Rinse the shrimp in cold water and drain well, set aside.
2. In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
3. Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
4. When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
5. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
6. Add the beer and cook and shake the pan 1 minute longer and remove from heat.
7. Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Louisiana Barbecued Shrimp Reviews
Blogger? Grab a link to this recipe
Add to on: