Sunday, March 30, 2014

New Orleans Barbeque Shrimp

This is a delicious and easy recipe which features sautéed shrimp in a Worchestershire-spiked butter sauce. It is done in a skillet with no grill involvement, and is perfect for a meal to whip up after work. I made several adjustments to the original recipe, one of which was reducing the butter to just 1/2 cup. which was a reduction from the 1 -1/2 cups that it called for.

New Orleans Barbeque Shrimp
1-1/2 to 2 lb raw shrimp, unpeeled
1/2 c Worchestershire sauce
2 tbsp fresh lemon juice (I didn't have lemon and used lime)
1 tsp black pepper
1 tsp cayenne pepper
2 tsp Luzianne Creole seasoning
1 tsp minced garlic
1/2 tsp salt
1/2 cup cold butter, cut into small pats
French bread as accompaniment

In a large skillet, combine shrimp, Worchestershire, lemon juice, black pepper, cayenne, Creole seasoning, and garlic and cook and stir over medium high heat until the shrimp turn pink, about 2 minutes. Reduce heat to medium and stir in butter , a few pats at a time, adding more only after the butter has melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Combine shrimp in Worchestershire, garlic, lemon juice, and spices in a large skillet and cook on medium high heat.

Sautée until pink and reduce heat to medium.
Add butter a few pats at a time and stir in. OMG.

I fixed fresh white corn on the cob as a side dish.


Place shrimp in a soup or pasta bowl and pour sauce over it. Serve with French bread.

This recipe far exceeded my expectations in terms of flavor, especially considering the ease of preparation. We ate it out on the porch with a little Norah Jones on the side. Fabulous.