Cooking Classics: Barbecue Shrimp

alabama gulf barbecue shrimpCooking Classics

How To Make Barbecue Shrimp

Effortless Hospitality

Summer invites a welcome slower pace of living so hosting friends in your home should certainly mimic that same mindset. Barbecue Shrimp can be prepared quickly on the stovetop for a speedy meal. A quick sauté will have this crowd-pleasing meal ready in no time with a little front end preparation that can be taken care of well in advance. Accompany this dish with plenty of French bread to sop the rich butter sauce & serve with ice cold beer for a casual shindig fit for any occasion.

RKG Original Small MonogramBarbecue Shrimp
makes 2 to 4 servings

What identifies this classic New Orleans-style dish is the signature Worcestershire-spiked butter sauce. Generally oven baked, it makes a fast stovetop summer meal.

1/2 cup butter, cut into 8 pieces
2 Tbsp Worcestershire sauce
1 Tbsp hot sauce
The juice of 1 lemon
3 small garlic cloves, pressed
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme
1 Tbsp Creole seasoning
1 1/2 lb {16-20 count} unpeeled shrimp
French bread

Combine the butter & next 7 ingredients in a large skillet over Medium-High heat. Stir until the butter melts & begins to bubble. Add the shrimp to the skillet, tossing to coat with the butter mixture. Sauté until the shrimp turn pink & they’re cooked through, about 5 to 6 minutes. Serve with French bread.

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The zest of the lemon holds ultra fresh notes guaranteed to perk up a variety of foods. The acid from the juice is a common addition to many seafood specialties particularly when fried shrimp or oysters are served. In this case, the lemon acts to balance out the rich butter used in the dish. But before slicing & juicing them, run the citrus over a microplane grater to capture the lemons true essence from the oils.

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