Summer Entertaining: Barbecue Shrimp

Southern Parties By Rebecca Gordon Buttermilk Lipstick Tv Cooking Personality Editor-In-Chief Cooking & Entertaining Tailgating BrandSummer Entertaining

Southern Socials

In The Evening

Summer invites a welcome slower pace of living so hosting friends in your home or on the patio should certainly mimic that same mindset. Barbecue Shrimp can be prepared quickly on the stovetop for a speedy meal. For a burst of added flavor, use the zest of the lemon which 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. Before slicing & juicing them, simply run the citrus over a microplane grater to capture the true essence from the oils of the lemon. Beyond that, a quick last minute sauté will have this crowd-pleasing meal ready in no time. Accompany the scrumptious dish with plenty of French bread to sop up the sauce & serve with ice cold beer for a casual outdoor supper fit for any occasion. Look to my pointers for choosing quality cookware to really make this meal effortless.

The Menu 

Simple Summer Hospitality

Invite another couple over for a simple but memorable meal. This classic oven baked dish cooks in less than 10 minutes on the stove top leaving more time to enjoy your company.

Barbecue Shrimp
Green Salad With Tomatoes, Olives & Cucumbers
Creamy Lemon-Feta Dressing
French bread
Ice cold Beer

Barbecue Shrimp By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating Cooking & Entertaining Brand Pastry Chef Writer Editorial Director Food Stylist Talent Tv Cooking Personality Photographer Author Southern Hostess Fox 6 Contributor Birmingham Alabama

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. The recipe easily doubles for larger appetites.

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
2 tsp 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 the shrimp until pink & cooked through, about 4 to 5 minutes. Serve with French bread.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

Cookware & Entertaining By Rebecca Gordon Buttermilk Lipstick Southern hostess Cooking Lessons Editor-In-Chief Southern Cooking Tailgating & Entertaining Brand Pastry Chef Writer Food Stylist Photographer Editorial Director TV Cooking Personality Author Talent Fox 6 Contributor Birmingham AlabamaHow To Choose The Proper Cookware When Entertaining

Having a few investment pieces in your cookware collection will prove to be invaluable. When it’s mealtime & a quick sauté is in order, you’ll look to these gems to get the task completed without the need to cook items in batches. Follow my pointers for choosing a quality pan that’s definitely well worth the splurge.

Quality Cookware By Rebecca Gordon Buttermilk Lipstick Southern Hostess Cooking Lessons TV Cooking Personality Editor-In-Chief Southern Cooking Entertaining Tailgating Lifestyle Brand Pastry Chef Author Writer Editorial director Food Stylist Photographer Fox 6 Birmingham Alabama Contributor The Logistics

Start by assessing how you cook & entertain. If reduction sauces, pan searing meats & quick stove top meals are your favorite methods of cooking & you plan to prepare recipes for 6 or more people, then a heavy duty, extra large French skillet should be in your cabinet. Invest in a pan that measures 13-inch wide & at least 2-inches deep. It should be made from quality materials featuring at least an 18/10 stainless cooking surface with an aluminum core for even cooking. A skillet of this capacity will allow you to easily sauté 2 pounds of green beans for a last minute side dish or toss up to 2 pounds of cooked noodles & meat into a cream reduction sauce such as the one featured in my Shrimp Fettuccini Alfredo recipe. Be certain to make the investment. It will be well worth it.

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Harry Connick Jr. – Recipe For Love

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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