New Orleans Barbecued Shrimp

RH Staff

Yield: 1 serving.

8 jumbo shrimp, with shell and head
6-8 oz. cold, unsalted butter, cut into cubes
1 tsp. ground black pepper
1 tsp. cracked black pepper
1 tsp. Creole seasoning
4 Tbsp. Worcestershire sauce
1/2 tsp. chopped garlic
3 Tbsp. water juice of 1/2 lemon

CREOLE SEASONING:
1/2 cup salt
1/3 cup granulated sugar
3/4 cup ground black pepper
1/4 cup cayenne pepper
1/3 cup dried thyme
1/3 cup dried oregano
1 1/2 cup paprika
1/3 cup powdered onion
1/3 cup dried basil

Place all ingredients except butter in a sautè pan over medium-high heat. Cook until shrimp turn pink (3/4 cooked). Turn heat down to medium and add butter, an ounce at a time, stirring constantly. When all butter is melted, remove from heat. Place shrimp in a bowl and pour sauce over shrimp. Serve with slices of French bread for dipping.

For Creole Seasoning:
Blend all ingredients in a mixing bowl. Store in a sealed container.
Yields 4 cups.

Recipe Provided By: Executive Chef Michelle McRaney, Mr. B's Bistro, New Orleans.

Photo Credit: Mr. B's Bistro