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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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