New Orleans Barbecued Shrimp is my absolute favorite dish. It isn't exactly healthy, but it is fabulous. A great recipe to teach you about how important preparation and sauce is, A great creamy& tangy shrimp dish. Worth the effort to make this dish, and you will find yourself licking the bowl.
Ingredients
2 tbsp Creole seasoning
3 pounds large Gulf shrimp, in their shells
Cracked black pepper
2 tbsp olive oil
1/4 cup chopped onions
2 tbsp minced garlic
3 lemons, peeled and sectioned
3 bay leaves
2 cups water
1/4 cup dry white wine
1/2 cup Worcestershire sauce
1/4 tsp salt
2 cups heavy cream
2 tbsp butter
Traditional southern Biscuits, recipe follows
1 tbsp chopped chives
For Creole seasoning:
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp dried oregano
1 tbsp onion powder
1 tbsp dried thyme
1 tbsp black pepper
1 tbsp cayenne pepper
Direction :
1. For Creole seasoning, Combine all ingredients thoroughly.
2. Peel and devein the shrimp, leaving only their tails attached. Reserve the shells separately, set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Coat the shrimp with the seasonings using your hand. Refrigerate the shrimp until you have made the sauce.
3. To make the sauce, heat 1 tablespoon of the olive oil in a large pot to high heat. When the oil is hot, add the garlic and onions, sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, lemons, the bay leaves, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil.
4. Decrease the heat and simmer for 30 minutes. Remove from the heat, let stand to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups.
5. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. You should have 4 to 5 tablespoons of barbecue sauce base.
6. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp, sauté and occasionally shaking the skillet until almost cooked through, for 2 minutes. Stir in the cream and all of the barbecue base. Dive food stir and simmer for 3 minutes.
7. Remove the shrimp to a warm platter with tongs, meanwhile whisk the butter into the sauce. Remove from the heat. Pile the shrimp in the center of a platter. Pour the sauce over the shrimp and around the plate. Arrange the traditional southern biscuits around the shrimp. Garnish with chopped chives.
2 tbsp Creole seasoning
3 pounds large Gulf shrimp, in their shells
Cracked black pepper
2 tbsp olive oil
1/4 cup chopped onions
2 tbsp minced garlic
3 lemons, peeled and sectioned
3 bay leaves
2 cups water
1/4 cup dry white wine
1/2 cup Worcestershire sauce
1/4 tsp salt
2 cups heavy cream
2 tbsp butter
Traditional southern Biscuits, recipe follows
1 tbsp chopped chives
For Creole seasoning:
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp dried oregano
1 tbsp onion powder
1 tbsp dried thyme
1 tbsp black pepper
1 tbsp cayenne pepper
Direction :
1. For Creole seasoning, Combine all ingredients thoroughly.
2. Peel and devein the shrimp, leaving only their tails attached. Reserve the shells separately, set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Coat the shrimp with the seasonings using your hand. Refrigerate the shrimp until you have made the sauce.
3. To make the sauce, heat 1 tablespoon of the olive oil in a large pot to high heat. When the oil is hot, add the garlic and onions, sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, lemons, the bay leaves, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil.
4. Decrease the heat and simmer for 30 minutes. Remove from the heat, let stand to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups.
5. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. You should have 4 to 5 tablespoons of barbecue sauce base.
7. Remove the shrimp to a warm platter with tongs, meanwhile whisk the butter into the sauce. Remove from the heat. Pile the shrimp in the center of a platter. Pour the sauce over the shrimp and around the plate. Arrange the traditional southern biscuits around the shrimp. Garnish with chopped chives.
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