I Enjoy Food and Cooking
When I was down in New Orleans last August, I hunted down some BBQ Shrimp in the French Quarter, which requires no grilling, smoking, or BBQ type sauce...
Thanks to the world wide web I have found a recipe for it that seemed authentic and made it for dinner tonight.
It was awesome!
And the three (yes three) sticks of butter will ensure I don't make it enough to get tired of it.
Heart attack on a plate.
But damn it was good.
Here is the recipe if y'all want to try it.
1/2 cup worstershire sauce
2 lemons, squeezed
2 tsp pepper
2 tsp cajun seasoning
1 tsp minced garlic
3 sticks cold unsalted butter
1 1/2 lb large or jumbo shrimp (the recipe calls for shells on, I shelled mine but left the tails)
Combine first 5 ingredients in a large skillet, add shrimp and cook until just pink.
Then you start with the butter, adding 2-3 pats at a time and not adding more until the previous is melted.
When you have melted the last of the butter, pour in a bowl and serve with sliced french bread, which you use to soak up the sauce.
Enjoy!
Thanks to the world wide web I have found a recipe for it that seemed authentic and made it for dinner tonight.
It was awesome!
And the three (yes three) sticks of butter will ensure I don't make it enough to get tired of it.
Heart attack on a plate.
But damn it was good.
Here is the recipe if y'all want to try it.
1/2 cup worstershire sauce
2 lemons, squeezed
2 tsp pepper
2 tsp cajun seasoning
1 tsp minced garlic
3 sticks cold unsalted butter
1 1/2 lb large or jumbo shrimp (the recipe calls for shells on, I shelled mine but left the tails)
Combine first 5 ingredients in a large skillet, add shrimp and cook until just pink.
Then you start with the butter, adding 2-3 pats at a time and not adding more until the previous is melted.
When you have melted the last of the butter, pour in a bowl and serve with sliced french bread, which you use to soak up the sauce.
Enjoy!
By:
Bluebie
Age:
46-50
,
Female
