Cooking/Recipes Forum

[Big Lake Blondie]

[SIZE=4]Barbequed Shrimp-Fancy Version

1 t - Garlic, chopped
1 T - Butter
1 lb - Jumbo Louisiana shrimp
3 T - Worcestershire sauce
1 T - Crystal hot sauce
1 - Lemon, juice only
2 t - Creole seasoning
2 t - Cracked black pepper
1 C - Abita Amber beer
1 C - Butter, chilled and chopped
1 t - Fresh rosemary, minced
French bread, thickly sliced on the diagonal, warmed
Lightly sauté the garlic in the butter in a medium sauté pan. Add the shrimp and cook for
1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning and cracked pepper. Add the beer and stir to deglaze the sauté pan. Cook until reduced by ½.
Reduce the heat to medium and add the butter one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with hot French bread.

Barbecued Shrimp-Simple Version[/SIZE]

[SIZE=3]Ingredients:
48 large shrimp, heads on
4 tbs. Ground black pepper
½ tsp. Cayenne pepper
½ lb. melted butter
1-cup water
½ lb. melted butter
French Bread

Procedure:
Select 48 (approximately 2 ½ lbs.) 16-20-count shrimp with heads on and place in a shallow baking dish large enough to contain shrimp in a double layer. Add water and one half pound of butter. Sprinkle shrimp with black pepper and cayenne and cover with second half pound of butter. Place in a hot oven (375 to 400 degrees) and roast for ten minutes. Turn with a large spoon and roast for another ten minutes until shrimp are an even robust pink. Serve with extra loaves of French bread to mop up the delicious liquor created by the butter and roasted shrimp. Serves 4.[/SIZE]
[SIZE=3][/SIZE]
[SIZE=3]Another way you can have barbeque shrimp easy is pick up a pack of Louisiana brand BBQ Shrimp Sauce Mix and follow the instructions on the back...My husband uses this mix and loves it...[/SIZE]