New Orleans Creole Barbecued Shrimp
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Adapted from the New Orleans School of Cooking
Ingredients:
- 1 lb unsalted butter
- 1 to 2 Tbsp chopped garlic
- 1/4 cup Joe’s Stuff
- 1 Tbsp chopped fresh rosemary
- 2 lbs peeled shrimp (36 to 40 count)
- 5 oz beer
- 1/4 cup Worcestershire sauce
- 1 Tbsp fresh lemon juice
- 1 tsp freshly ground black pepper
- 1 loaf French baguette, sliced
Directions:
Over medium heat, melt 3/4 lb (3 sticks) butter in a large
sauté pan over medium heat. Add garlic, Joe’s Stuff, rosemary,
and shrimp. Cook 2 minutes. Add beer, Worcestershire sauce,
and lemon juice. Cook 3 minutes or until shrimp are done (do
not overcook) and the liquid thickens slightly. Add remaining
butter and pepper; shake pan until butter is melted. Serve
with French baguette slices to “sop up the sauce.”
Makes 10 to 12 servings
Per 4-oz serving: 374 calories (82% calories from fat); 35g
total fat; 21g saturated fat; 164mg cholesterol; 380mg sodium;
5g total carbohydrates; 11g protein
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