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CREOLE BARBECUE SHRIMP
New Orleans barbecue shrimp aren't barbecued at all, but cooked in a spicy Creole-seasoned sauce. This is a free-wheeling recipe that can be changed to suit any tastes. Double the recipe and double the fun. in any event, it's messy but truly delicious!!
Serves: 4
Prep.Time: 30 minutes
1 tablespoon Paprika
1 teaspoon Dried Oregano
1/2 teaspoon Cayenne
1/2 teaspoon Red Pepper flakes
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon ground Thyme
1/2 cup Butter
2 teaspoons minced Garlic
1 teaspoon Worcestershire sauce
1 large Tomato -- diced
1/3 cup Beer -- at room temperature
2 pounds raw large Gulf Shrimp, with tails on -- peeled and deveined
Combine the first 7 ingredients in a small bowl or cup. In a large heavy skillet, combine butter, garlic and Worcestershire sauce; add seasonings from bowl or cup. Heat over high heat just until butter melts; stir in tomato and beer; cook and stir 2 minutes. Add shrimp; cover and cook 4-5 minutes or until shrimp are pink.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved