Right now we're in St Augustine, Fla visitng with friends Ed & Lynn. This morning the four of us went to a farmers market and picked up a couple pounds of shrimp for lunch. We assigned chef's duties to Brent to make this BBQ shrimp, reminiscent of when we lived in Lousiana early in our working lives.
New Orleans Style BBQ Shrimp
Servings: 4-6
Recipe originally from Onceuponachef.com
INGREDIENTS
1 teaspoon paprika
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon sugar
3/4 teaspoon salt
2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
5 tablespoons unsalted butter
3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons water
3 scallions, white and green parts, thinly sliced
DIRECTIONS
Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to
the spices and toss to coat evenly. Set aside.
Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden
spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring
frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the
Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more.
Scatter scallions over top and serve.
No comments:
Post a Comment