Author: Posted Date: 8/17/2007 6:48:51 AM
 New Orleans BBQ Shrimp
16 jumbo shrimp (about 1 1/2 lbs.), unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning (recipe follows or use Tony's)
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed, or melted if grilling
The way I make it:
Combine all the ingredients using melted butter, adding the shrimp last. Refrigerate for about 15 min. DO NOT marinate longer - the shrimp will start to cook and be tough. Grill. Serve with Fettucine Alfredo and french bread. Perfect!
In a large skillet combine all ingredients except butter and bread and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, until melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
CREOLE SEASONING
1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher sal
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne
In a bowl combine all ingredients. Store in an airtight container.
Yield: 4 cups
Based on a recipe from Mr. B's Bistro, New Orleans, LA
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