chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, August 6, 2015

New Orleans BBQ Shrimp

Miss F and I spent a week straight eating shrimp while we were on vacation in South Carolina. At one meal, she had over 20 shrimp!  I first tried this dish at Chimes in Baton Rouge.  It was so amazing.  Buttery shrimp with the perfect amount of spice with a nice brightness from the lemon juice.  I served it over rice, but it would be equally delicious with some crusty bread.  This recipe was inspired by Once Upon a Chef.
New Orleans BBQ Shrimp

½ teaspoon paprika
½ teaspoon ancho chili powder
½ teaspoon ground cumin
½ teaspoon sugar
½ teaspoon salt
1 pound shrimp, peeled and deveined
3 tablespoons unsalted butter
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon water
2 cups cooked rice

In a bowl, stir together the paprika, chili powder, cumin, sugar and salt. Toss the shrimp with the spices and coat evenly. Set aside.

Melt the butter over medium heat in a skillet. Add the garlic and cook for 30 seconds. Add the shrimp and cook until they are almost cooked, about 3 to 4 minutes. Add the Worcestershire, lemon juice and water; stir well to combine and cook a minute or two more. Serve the shrimp over rice.
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