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New Orleans-Style Barbecue Shrimp
New Orleans-Style Barbecue Shrimp
Ingredients
3 slices Pane Turano, toasted
1 teaspoon paprika
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
2 shrimp (size: 31-40), peeled and deveined (shell on will yield a more flavorful product, but is a messier endeavor, your choice)
6 tablespoons unsalted butter
3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoon fresh lemon juice
3 scallions, sliced thin, for garnish
Directions
Season shrimp with spices and coat evenly. Set aside.
Melt butter in a skillet over medium heat, add garlic and cook until softened, but not brown, stirring continuously.
Increase heat to medium-high and add shrimp. Sauté 2-3 minutes.
Add Worcestershire and lemon juice to the pan and cook 1 more minute.
Transfer shrimp and juices to serving vessel and garnish with green onions. Serve with Pane Turano on the side to soak up the juices.
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