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Filed under: Cultural Foods, Seafood - Shrimp.

Description:
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

Ingredients:
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)

Directions:
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)

Recipe Provided By:
1870 Banana Courtyard French Quarter/New Orleans B&B
New Orleans, LA

New Orleans Bed and Breakfast Inns