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New Orleans BBQ Shrimp

3

pounds large Gulf shrimp, in their shells

2

tablespoons

Creole seasoning, recipe follows

Cracked, black pepper

2

tablespoons

olive oil

1/4

cup

chopped onions

2

tablespoons

minced garlic

3

bay leaves

3

lemons, peeled and sectioned

2

cups

water

1/2

cup

Worcestershire sauce

1/4

cup

dry white wine

1/4

teaspoon

salt

2

cups

heavy cream

2

tablespoons

butter

Traditional, southern Biscuits

1

tablespoon

chopped chives

1

Peel the shrimp, leaving only their tails attached. Reserve the shells

2

and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning

3

and fresh cracked black pepper. Use you hands to coat the shrimp with

4

the seasonings. Refrigerate the shrimp while you make the sauce base.

5

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil

6

is hot, add the onions and garlic and saute for 1 minute. Add the

7

reserved shrimp shells, the remaining Creole seasoning, the bay leaves,

8

lemons, water, Worcestershire, wine, salt, and black pepper. Stir well

9

and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove

10

from the heat, allow to cool for about 15 minutes. Strain into a small

11

saucepan. There should be about 1 1/2 cups. Place over high heat, bring

12

to a boil, and cook until thick, syrupy, and dark brown, for about 15

13

minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the

14

remaining 1 tablespoon of oil in a large skillet over high heat. When

15

the oil is hot, add the seasoned shrimp and saute them, occasionally

16

shaking the skillet, for 2 minutes. Add the cream and all of the

17

barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a

18

warm platter with tongs and whisk the butter into the sauce. Remove from

19

the heat. Mound the shrimp in the center of a platter. Spoon the sauce

20

over the shrimp and around the plate. Arrange the biscuits around the

21

shrimp. Garnish with chopped chives.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (9.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

367.96

Calories From Fat (83%)

305.17

% Daily Value

Total Fat 34.67g

53%

Saturated Fat 18.35g

92%

Cholesterol 97.12mg

32%

Sodium 511.47mg

21%

Potassium 371.64mg

11%

Total Carbohydrates 11.52g

4%

Fiber 0.32g

1%

Sugar 5.75g

 

Protein 1.77g

4%