SECRET PIRATED NEW ORLEANS BBQ SHRIMP
The sauce can be made up to 3-4 days in advance and you can pull this meal together in half an hour.
Shrimp (1/4 lb. per person) 2 lbs. total; we recommend 16-20 shrimp or larger
2 tablespoons red onion, minced
1 lb. butter
4 tablespoons garlic, minced
1 teaspoon salt
2 bay leaves
3/4 cup rosemary (It's got to be fresh)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons paprika
2 teaspoons cracked black pepper
1/2 cup lemon juice-the juice of 6 lemons, plus zest of 3
1/2 tablespoon ground cayenne pepper - depending on how hot you want it
Tools: 6-7 Quart Saucepan or Wok; Tongs; Shell Dish; Bib; Finger Bowls/Lemon Water or Garden Hose
Simmer all ingredients except shrimp in a 6-7 quart saucepan (or the largest one you have) for 10 minutes.
Add shrimp and cook until pink (5 minutes) on medium-low heat.
Serve in a large bowl with a bib and lots of bread.
VARIATION:
As an entree this dish pairs nicely with rice. We also love to put our ancho bock beer smashed potatoes in the center of the plate and surround it with shrimp and sauce for the all-orange plate.
Serve 4-5 large shrimp per person as an entree for 4 or can be an appetizer for 8
Source: Cooking Fearlessly by Jeffery Blank, Jay Moore and Deborah Harter
The sauce can be made up to 3-4 days in advance and you can pull this meal together in half an hour.
Shrimp (1/4 lb. per person) 2 lbs. total; we recommend 16-20 shrimp or larger
2 tablespoons red onion, minced
1 lb. butter
4 tablespoons garlic, minced
1 teaspoon salt
2 bay leaves
3/4 cup rosemary (It's got to be fresh)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons paprika
2 teaspoons cracked black pepper
1/2 cup lemon juice-the juice of 6 lemons, plus zest of 3
1/2 tablespoon ground cayenne pepper - depending on how hot you want it
Tools: 6-7 Quart Saucepan or Wok; Tongs; Shell Dish; Bib; Finger Bowls/Lemon Water or Garden Hose
Simmer all ingredients except shrimp in a 6-7 quart saucepan (or the largest one you have) for 10 minutes.
Add shrimp and cook until pink (5 minutes) on medium-low heat.
Serve in a large bowl with a bib and lots of bread.
VARIATION:
As an entree this dish pairs nicely with rice. We also love to put our ancho bock beer smashed potatoes in the center of the plate and surround it with shrimp and sauce for the all-orange plate.
Serve 4-5 large shrimp per person as an entree for 4 or can be an appetizer for 8
Source: Cooking Fearlessly by Jeffery Blank, Jay Moore and Deborah Harter
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