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Recipe: N'awlins Bbq Shrimp The American Grill
Similar Categories: Nawlins, Bbq, Shrimp, American, Grill
N'Awlins BBQ Shrimp The American Grill
For shrimp:
2 dozen large shrimp -- (about 1 lb.)
1/4 lb. + 5 Tbsp. unsalted butter -- (1 stick)
1 1/2 tsp. garlic -- minced
1 tsp. Worcestershire sauce
1/4 cup beer at room temperature
For seasoning mix:
1 tsp. ground red pepper (preferably cayenne)
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves -- crushed
1/8 tsp. dried oregano leaves
Instructions:
Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set
aside.
In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter,
garlic, Worcestershire sauce and seasoning mix in a large skillet over high
heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking
the pan (Don't stir.) in a back-and-forth motion. Add remaining 5 Tbsp.
butter, cook and shake pan for 2 minutes. Add beer and cook and shake the pan
1 minute longer. Remove from heat.
Serve immediately in bowls with lots of French bread on the side or on a
platter with cooked rice mounded in the middle and the shrimp and sauce
surrounding it.
Makes 3 or 4 servings as an appetizer or 2 entree servings.
For shrimp:
2 dozen large shrimp -- (about 1 lb.)
1/4 lb. + 5 Tbsp. unsalted butter -- (1 stick)
1 1/2 tsp. garlic -- minced
1 tsp. Worcestershire sauce
1/4 cup beer at room temperature
For seasoning mix:
1 tsp. ground red pepper (preferably cayenne)
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves -- crushed
1/8 tsp. dried oregano leaves
Instructions:
Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set
aside.
In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter,
garlic, Worcestershire sauce and seasoning mix in a large skillet over high
heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking
the pan (Don't stir.) in a back-and-forth motion. Add remaining 5 Tbsp.
butter, cook and shake pan for 2 minutes. Add beer and cook and shake the pan
1 minute longer. Remove from heat.
Serve immediately in bowls with lots of French bread on the side or on a
platter with cooked rice mounded in the middle and the shrimp and sauce
surrounding it.
Makes 3 or 4 servings as an appetizer or 2 entree servings.
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