New Orleans Creole Barbecued Shrimp

Adapted from the New Orleans School of Cooking

1 lb unsalted butter
1 to 2 Tbsp chopped garlic
1/4 cup Joe’s Stuff
1 Tbsp fresh rosemary, chopped
2 lbs peeled shrimp (36 to 40 count)
5 oz beer
1/4 cup DLM Worcestershire sauce
1 Tbsp fresh lemon juice
1 tsp freshly ground black pepper
1 loaf DLM French Baguette, sliced

Over medium heat, melt 3/4 lb (3 sticks) butter in a large sauté pan. 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 10-12 servings

Per serving: 374 calories; 35g total fat; 21g saturated fat; 164mg cholesterol; 380mg sodium; 5g total carbohydrates; 11g protein;

Allergy Warning: Contains MilkContains ShellfishContains Wheat

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