Liven up your Lenten Fridays ….
Yield: 2-3 servings
New Orleans-style BBQ Shrimp
Prep Time
5 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
20 minutes
Ingredients
- 1 lb unpeeled, tail-on tiger or large shrimp, fresh/defrosted
- 8 tbsp unsalted butter
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- salt & pepper to taste
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp rosemary
- crushed red pepper to taste
- 1/4 shrimp stock, chicken broth, or beer
- chopped fresh parsley for garnish
Instructions
- Heat large skillet over med high heat.
- Drain/pat dry the shrimp. Add to skillet with butter and all aromatics and seasonings.
- Sauté over med high heat 5-7 min or until shrimp is cooked through. Shake pan periodically for even cooking as well as to incorporate the sauce.
- When shrimp is pink and cooked, remove from pan to a rimmed shallow serving dish..
- Deglaze with shrimp stock/chicken broth/beer and reduce for a silky sauce. Do not over-reduce or the sauce will be too salty.
- Pour finished sauce over the shrimp. Garnish with fresh chopped parsley. Serve hot.
Notes
Reduce the amount of butter if wanting to reduce the fat content of the the dish.
Serve with baguette or steamed rice or unseasoned boiled potatoes.
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