New Orleans BBQ Shrimp (how Chef Eats them) Ingredients:
1 pound shrimp (21-25/pound or larger), heads-on
1 stick butter or 2 tablespoons olive oil
Pinch of thyme, cayenne pepper, salt, white pepper, and black pepper
1 clove chopped, fresh garlic
Dash of Worcestershire sauce and lemon juice
4 ounces Abita Amber beer
Instructions:
Saute shrimp in butter with crushed red pepper, cayenne pepper, salt, white pepper and black pepper 4-5 minutes. Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more minute. Add Worcestershire sauce and lemon juice and beer, if using, and cover. Simmer 2-3 more minutes.
Dish is best when refrigerated overnight, then reheated, as it intensifies flavors. Reheat directions: Place in preheated 400°F oven for 6-8 minutes, or until butter bubbles.
Serve w/French
| Version 2 New Orleans Style
BBQ Shrimp
INGREDIENTS:
· 3 slices bacon, diced
· 2 pounds shrimp, unpeeled
· 2 tablespoons chopped onion
· 3 sticks butter
· 1 1/2 tablespoons chili powder
· 1 teaspoon black pepper
· 1/4 teaspoon dried basil leaves
· 1 tablespoon crab boil
· 1/4 teaspoon dried thyme
· 1 teaspoon Poppys Brand hot sauce
· 2 tablespoons Dijon mustard
PREPARATION:
Preheat oven to 325°.
Use a skillet you can move to the oven. Sauté bacon; add onion and continue to cook until onion is just tender. Add butter. Once butter is melted add everything except shrimp, and bring to slow simmer.
Add the shrimp; let the mixture start to bubble again and then place pan in a preheated 325° oven for 20 minutes.
| Australian Shrimp on the Barbie Recipe
Ingredients:
1/2 cup butter,melted
1/4 cup Olive oil
1/4 cup Minced fresh herbs (parsley, thyme and cilantro)
3 tablespoons Fresh lemon juice
3 large Garlic cloves, crushed
1 tablespoon Minced shallot
Salt and pepper, freshly ground
1 1/2 pound medium large shrimp, unpeeled
Spinach leaves
Lemon slices
Directions:
Combine marinade ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve source:rec.food.recipes Ben
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