New Orleans Style Bbq Shrimp
From valinkenmore 14 years ago
- 15 minutes to make
- Serves 4
I found this recipe on bigoven.com and is from Chef Terry Conlan, Lake Austin Spa and Resort. My brother makes a similar recipe but it has a lot more butter and calories than this one! Here is what the Chef has to say: "This is a "lightened" version of one of New Orleans best and most beloved "blue collar" dishes. Read more Peel-n-eat shrimp in a spicy warm broth. Get plenty of bread to sop up the sauce. You'll love it, "I Gar-on-tee" !!" See less
Ingredients
- cajun spice Mix -- shopping list
- 2 teaspoons paprika shopping list
- 1 teaspoon onion powder shopping list
- 1 teaspoon garlic powder shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/4 teaspoon white pepper shopping list
- 1/4 teaspoon leaf thyme shopping list
- 1/4 teaspoon leaf oregano shopping list
- 1/2 teaspoon salt shopping list
- or shopping list
- 2 tablespoons your favorite cajun spice mix shopping list
- shrimp and Sauce-- shopping list
- 1 lb large shrimp shell-on (20-30 count) shopping list
- Non-stick pan spray as needed shopping list
- 2 large garlic cloves minced shopping list
- 1/4 cup onion minced shopping list
- 1 cup fish stock or clam Broth shopping list
- 2 tablespoons worcestershire sauce or more to taste shopping list
- 1/2 cup dark beer *Cook may drink the rest shopping list
- 2 tablespoons flour shopping list
- 4 tablespoons butter (or light margarine) shopping list
- -- Served with -- shopping list
- 1/4 cup parsley or cilantro (chopped) shopping list
- 1 loaf French bread warmed shopping list
How to make it
- Mix the spices together and set aside.
- Saute the shrimp using the non-stick spray over medium high heat in a heavy, non-stick skillet until the shrimp just begin to turn pink. Add the spice mixture to the skillet along with the minced garlic and onion. Cook, stirring, for 30 seconds.
- Combine the flour, beer, Worcestershire and stock. Stir this mixture into the skillet and cook for one minute. Lower the heat and add the butter. Shake the skillet just until the butter melts.
- To serve, divide the shrimp and sauce into four wide bottom soup bowls. Garnish with parsley. Accompany with bread for sopping up the sauce. Have extra bread on hand to get every bit of sauce. It's that good.
The Rating
Reviewed by 5 people-
my soninlaw will love this thanks high5
momo_55grandma
in Mountianview loved it
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Sounds great! (But I'd peel my shrimp first, not a big fan of doing that after it's cooked)
justjakesmom
in Everett loved it
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This looks like a family fun meal!! Many Thanks!
terryr
in Henderson loved it
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