We had this last night, with the required French bread for dipping and Josh's Popcorn Cauliflower...and a Bibb lettuce salad with tangerines, walnuts & avocado with a walnut vinaigrette.
I was trying to emulate the recipe for shrimp that we had several weeks ago at a restaurant, and came prettttty close. I decreased the amount of butter, significantly... using 4 TBSP + 1 TBSP of Smart Balance(my conscience bothered me, LOL)... but basically followed the recipe... Next time, I would use the amount called for & increase the Worcestshire a bit, and add a bit more cayenne and serve with
quartered lemons.
It'd make a great (if messy) appetizer, also.
SHRIMP WITH SPICY CREOLE SAUCE
These peel-and-eat shrimp are great fun. Just make sure to have plenty of napkins on hand.
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic
Hot french bread
Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.
Serves 4 as an appetizer or 2 as a main course.
Bon Appétit
R.S.V.P.
April 1997
Mr. B's Bistro, New Orleans LA
I was trying to emulate the recipe for shrimp that we had several weeks ago at a restaurant, and came prettttty close. I decreased the amount of butter, significantly... using 4 TBSP + 1 TBSP of Smart Balance(my conscience bothered me, LOL)... but basically followed the recipe... Next time, I would use the amount called for & increase the Worcestshire a bit, and add a bit more cayenne and serve with
quartered lemons.
It'd make a great (if messy) appetizer, also.
SHRIMP WITH SPICY CREOLE SAUCE
These peel-and-eat shrimp are great fun. Just make sure to have plenty of napkins on hand.
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic
Hot french bread
Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.
Serves 4 as an appetizer or 2 as a main course.
Bon Appétit
R.S.V.P.
April 1997
Mr. B's Bistro, New Orleans LA