New Orleans BBQ Shrimp

New Orleans BBQ Shrimp

If you haven’t figured it out by now, we really love a shrimp recipe around Discovery Cooking and this BBQ shrimp recipe is another of those New Orleans recipes that really lives up to the kind of things we really love — New Orleans and shrimp. You can’t really do much better than this. And best of all, it comes together in a heart beat. And, it’s also not really something I’d normally think of as New Orleans. But  it is, and it truly comes off well.

First of all — although it sounds like a barbecue, it really is a stove top dish, but with a real interesting sauce, made mostly from Worcestershire sauce and butter. A lot of butter for a shrimp meal. But believe me, it really does come off like a barbecue. I suppose you could even do it in a hot pan over an out door pit, but that seems like more trouble than it’s worth. This also make for a great appetizer, if that’s what you’re looking for.

In any case, give this a try. You’ll love that sauce, believe me.

Oh and yes, you can use more or less Creole spices and more or less garlic — to your taste.

New Orleans BBQ Shrimp
Serves 4
This is a simple but amazing barbecue shrimp dish, even though it really doesn't even have much to do with an actual barbecue. The sauce us really worth it, however.
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Ingredients
  1. 2 pounds large shrimp, peeled but tails left on
  2. 1/2 cup Worcestershire sauce
  3. 2 Tbsp. fresh lemon juice (about 2 lemons)
  4. 2 tsp. ground black pepper
  5. 2 tsp. Creole seasoning
  6. 1-2 Tbsp. minced garlic
  7. 1 1/2 cups (3 sticks) cold unsalted butter, cubed
Instructions
  1. In a large skillet combine shrimp, Worcestershire, lemon juice, black pepper, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.
  2. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted.
  3. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top.
  4. Serve with French bread for dipping.
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