Don’t bust out your grill with this dish. Within New Orleans, barbecued shrimp means sautéerectile dysfunction shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you have to dig directly into enjoy. I recommend a bib.
We're renowned for our barbecued shrimp, with reason. The greatest trick to creating this taste like ours would be to not restrain around the butter. The 3 sticks known as for are sufficient to scare you into cholesterol shock, but they are answer to the taste and consistency from the sauce. Another tip to bear in mind: to emulsify the sauce, make sure to give a little butter at any given time while stirring quickly. And don’t overcook the shrimp or they’ll become tough and difficult to peel.
- 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
- 1/2 cup Worcestershire sauce
- two tablespoons freshly squeezed lemon juice (a couple of lemons)
- 2 teaspoons ground pepper
- 2 teaspoons cracked pepper
- 2 teaspoons Creole seasoning
- 1 teaspoon minced garlic clove
- 1 1/2 cups (3 sticks) cold unsalted butter, cubed
- French bread as accompaniment
Inside a large skillet combine shrimp, Worcestershire, fresh lemon juice, black peppers, Creole seasoning, and garlic clove and prepare over moderately high temperature until shrimp turn pink, about one minute on every side. Reduce heat to moderate and stir in butter, a couple of cubes at any given time, stirring constantly and adding more only if butter is melted. Remove skillet from heat. Place shrimp inside a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees