New Orleans-Style Shrimp

New Orleans-Style Shrimp
New Orleans-Style Shrimp
Don’t bother peeling the shrimp for an everyday meal — just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it’s time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. Vanilla bread pudding with brandy sauce is a special finale.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings; can be doubled
American Cajun/Creole Shellfish Appetizer Quick & Easy Seafood Shrimp Winter Bon Appétit
  • 3 tablespoons butter
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup dry white wine
  • 2 garlic cloves, minced

Preparation Melt butter in heavy medium skillet over high heat. Add garlic, rosemary and cayenne pepper and stir 30 seconds. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes. Add shrimp to sauce. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled. Serve shrimp with toast.

Preparation Melt butter in heavy medium skillet over high heat. Add garlic, rosemary and cayenne pepper and stir 30 seconds. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes. Add shrimp to sauce. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled. Serve shrimp with toast.

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