Finger Lickin Creole BBQ Shrimp

New Orleans Style BBQ Shrimp

Serve with French or Sourdough bread for dipping the sauce. Have lots of napkins or paper towels ready, as

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 (adjust amount to YOUR taste)
dash of Worcestershire sauce
dash of lemon juice
4 ounces beer or white wine
2 teaspoons of Creole seasoning (or as an alternate, add pinch of crushed red pepper, cayenne pepper, sea salt, white pepper, and black pepper)

Preparation:

In iron skillet, saute shrimp in butter, olive oil, and margarine, with seasonings, 4-5 minutes. Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more minute.

Add Worcestershire Sauce, beer or wine, and lemon juice, cover, and simmer 2-3 more minutes.

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. Serves 2.


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New Orleans BBQ Shrimp

The best part of this dish is the sauce and bread; the shrimp come second. Use fresh head-on shrimp if you can find them; they lend the dish more flavor. (Just remember to remove the eyes before cooking, as they will

Ingredients:

5 tbsp. butter, divided
1 tbsp. garlic, chopped
12 jumbo shrimp
1/4 cup clam juice
1/4 cup beer
3 tbsp. worcestershire sauce
1/4 tsp. thyme
1/4 tsp. basil
1/2 tsp. rosemary
1 pinch oregano
1 pinch black pepper
1/4 Tsp. Tabasco sauce
1 loaf French bread

Preparation:

Melt 2 Tbsp. of butter in a sauté pan over medium high heat. Add garlic and shrimp to pan and sauté together until the shrimp starts to turn pink. Add remaining ingredients, except for the 3 tbsp of butter. Keep the shrimp moving around in the pan so they cook evenly.

Allow liquid to reduce by half, then add the remaining butter. Keep stirring the sauce so the butter blends into it evenly.

Serve immediately with slices of warm, crusty French bread. Serves 4.

turn the sauce black.)

this is a finger licker. (Locals put the whole shrimp in their mouth to extract the sauce, that would be wasted otherwise, before you peel the shrimp.)


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