New Orleans Barbecued Shrimp
Don't break out your grill for this dish. In New Orleans, barbecued shrimp means sauteed shrimp in Worcestershire-spiked butter sauce. These shrimp are served with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
- Preparing Time: 5 minutes
- Total Time: 20 minutes
- Served Person: 2
superbowl
picnics
seafood
hors doeuvres
appetizers
superbowl
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
- 1/2 teaspoon salt
- 1 teaspoon worcestershire sauce
- 3/4 cup butter
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup chicken broth
- 1/4 cup beer
- 2 dozen large shrimp
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves , crushed
- 1/8 teaspoon dried oregano leaves
- 1 1/2 teaspoons minced garlic cloves
- Carbohydrate 4.61087541762304 g
- Cholesterol 292.458750233201 mg
- Fat 71.3101555046431 g
- Fiber 0.911066686789195 g
- Protein 17.5170275010375 g
- Saturated Fat 44.0618008890499 g
- Serving Size 1 1 Serving (500g)
- Sodium 1881.15354229243 mg
- Sugar 3.69980873083385 g
- Trans Fat 5.78732042282533 g
- Calories 724 calories
Rinse and drain shrimp. Combine dry seasonings to make seasoning mix. Combine butter, garlic, Worcestershire, and seasoning mix in a large skillet over high heat. When butter is melted, add the shrimp. Cook for two minutes, then add broth. Cook for 2 minutes then add beer. Cook 1 minute longer, or until shrimp are done and remove from heat. Serve immediately in a bowl with a mound of rice and with French bread for soaking juices.
