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New Orleans Barbeque Shrimp
Filed under: Cultural Foods, Seafood - Shrimp.
It's hard for us to hold down on quantity, but this recipe is for 2 people. Probably Cajun because of simplicity & seasonings. Serve with French or Sourdough bread for dipping butter sauce. Have lots of napkins or paper towels ready, as this is VERY mess
2 pounds shrimp (16-20 or 21-25 shrimp per pound), heads left on
1 stick butter
1 stick margarine
2 tablespoon olive oil
1 tablespoon chopped, fresh garlic
dash of Worcestershire sauce
dash of lemon juice
4 ounces beer or white wine
2 teaspoons of Creole seasoning (or as an alternative, add pinch of crushed red pepper, cayenne pepper, sea salt, white pepper, and black pepper)
In iron skillet, saute shrimp in butter, margarine, olive oil (with seasonings) 4-5 minutes.
Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more minute.
Add Worcestershire Sauce, wine or beer, and lemon juice, cover, and simmer 2-3 more minutes.
Yum, yum.Is your mouth watering yet?
Dish is best when refrigerated overnight, then reheated, as it intensifies flavors.
Reheating directions: Place in preheated 400 degree F oven for 6-8 minutes or until butter bubbles.
FYI: BBQ is a misnomer, since there is NO BBQ sauce in recipe, but that's what they call it in N'Awlins)
Yield: serves 2 people
Prep Time: We're usually chatting with friends when we make this +having a glass of wine. Probably 30 mins.
Cook Time: 16 mins.
Other recipes by 1870 Banana Courtyard French Quarter/New Orleans B&B:
Creole Mirliton Ratatouille
New Orleans Bread Pudding With Whiskey Sauce
Cajun Crawfish Pie