New Orleans BBQ Shrimp.
New Orleans BBQ Shrimp.
- 4 1/2 lbs Peeled and deveined tail on Wild Caught Gulf Shrimp
- 1 1/2 tsp kosher salt
- 1 1/2 tsp coarsely ground black pepper
- 3 tbsp Creole seasoning
- 1 tbsp powdered garlic
- 1/3 cup olive oil
- 1/2 cup white wine
- 2 tbsp lemon juice
- 2 tbsp Louisiana hot pepper sauce
- 1 tbsp Worcestershire sauce
- 3/4 cup unsalted butter, cold, cut into small cubes
- 1/3 cup fresh chives, chopped
- 1 each baguette, sliced, toasted
Time: 30 minutes | Serves: 12
Combine salt, black pepper, Creole seasoning and powdered garlic in large bowl. Add Wild Caught Gulf Shrimp to bowl and toss to coat with seasoning.
Heat large sauté pan over medium-high heat. Add olive oil and Wild Caught Gulf Shrimp. Sauté for 1-2 minutes.
Add white wine, lemon juice, Louisiana hot pepper sauce and Worcestershire sauce and cook additional minute.
Add butter to sauté pan and swirl until melted. Add chives and remove from heat. Divide Wild Caught Gulf Shrimp and sauce evenly into 4 bowls.
Serve with sliced toasted baguette.
Wild Caught Gulf Shrimp and Grits
In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, half of the parmesan cheese, cream cheese, black pepper, and green onions (cooking time may vary depending on type of grits). Meanwhile, preheat skillet to medium heat. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, Worcestershire, hot sauce, salt, and pepper. Add the shrimp and toss gently to coat. Place all ingredients in pre heated sauté pan and cook for 5-6 minutes on medium heat or until shrimp are cooked through and sauce has thickened. Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.Full Recipe
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