Post

Bbq Shrimp

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!
Bluebie Bluebie 46-50, F 8 Responses Nov 7, 2011

Your Response

Cancel

Sounds delicious!

sounds yummy! I will be there tonight for dinner - say 7:00?

Sure LR, run on over ;)

I'm a little slower than I used to be.

This story makes my mouth water. Yum!

Tonight I am making Jambalia with pork chops and smoked sausage. :)

Thank you for this. I will try it. I love shrimp. My recepie is similar but This sounds good. Adding your story to my favorites.

It came out great Mehameha. Let me know how you like it. :)

How much is a stick of butter? lol

Is that some crazy American measurement? :)

I guess Bassy? A stick of butter is 1/2 cup US, .47 of a cup metric, 113.4 grams, or 4 ounces. Hope that answers your question Rock. :)

Yes but can you be specific? lol
Love you girl xo

No excuse not to make some now, Bassy! Love you too.

Never go with out again....

I couldn't believe how easy it was mtvlm! All these years I went without. Sigh...

That sounds so delicious.... Got it saved now so I can make it...