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.
Lemon Shandy Peel and Eat Shrimp
Instructions Melt butter in a large sauce pan over medium-high heat. Add onions and garlic, sprinkle with a bit of salt and pepper, and sauté until translucent, about 3-4 minutes. Pour in beer, scraping any bits from the bottom, then add shrimp and the Old Bay seasoning and stir. Cover the pot and cook for 3-4 minutes or until the shrimp just turn pink and opaque. Remove the pan from heat, stir in the lemon juice and zest, and sprinkle with fresh parsley and additional Old Bay and salt & pepper, if needed. Serve immediately with crusty bread! Recipe courtesy of slimpickinskitchen.comFull Recipe
Wild Caught Louisiana Shrimp Burgers
FOR THE SHRIMP BURGERS: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions, hot sauce, and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side. FOR THE CREOLE MAYONNAISE: Combine the mayonnaise lemon juice and Old Bay to taste in a small bowl. To assemble, spread the toasted buns with the creole mayo, place burgers on buns and top with lettuce and tomato.Full Recipe
Buffalo Wild Shrimp
In a sauté pan, heat butter until melted on medium heat. Add shrimp cooking for about 2 minutes seasoning with salt and pepper. In a mixing bowl add mayo, cream cheese, mozzarella, cheddar, Franks hot sauce, Worcestershire sauce, ole bay seasoning, blue cheese, half of the sliced green onions, add shrimp and mix well until incorporated. Preheat oven to 375 degrees. Pour mixture into a buttered casserole dish and bake for 20 minutes topping with panko bread crumbs half way through. After the 20 minutes is done garnish with the remainder of green onions and serve with toast points or crackers. Bon Appétit !Full Recipe