Creole Barbeque Shrimp

“Bon soir!  Bon appetit!  You’ gonna have the time from you’ life,  I garontee!” Justin Wilson”

This is another of the dishes I learned to make at the cooking classes I attended in New Orleans last March. Although not originally theirs, this recipe was provided by Crescent City Cooks as part of the materials they give to attendees. This is a simple recipe but with outstanding results!

Ingredients:

36 shrimp, large, whole
1 lemon, sliced
½ cup shallot, minced
½ cup garlic, minced
2 sticks butter, sliced
½ cup olive oil, EVOO
½ cup green onion
6 Tbsp each of crushed rosemary, oregano, thyme
Creole seasoning to taste

BBQ Shrimp served over cheese grits

1 Tbsp black pepper
1 tsp sea salt
1 bay leaf
1 cup beer
½ cup seafood or fish stock
¼ cup Worcestershire sauce
Louisiana hot sauce to taste

Instructions:

1. Leaving the heads and the tails intact, peel the shells off the shrimp and set aside.

2. Put olive oil in a pan. Add shallot, green onions and herbs. Sauté for 3 minutes, add stock and garlic. Cook for 4 minutes. Add beer, Worcestershire sauce, bay leaf, pepper, salt, creole seasoning, and hot sauce. Cook 2 to 3 minutes.

3. Add lemon and shrimp. Stir in butter and cook until shrimp are cooked through (about 3 to 4 minutes)

4. Serve with warm, crusty French bread and/or over cheese grits.