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"Hunger is the best sauce in the world."--Cervantes

Shrimp Biloxi Recipe

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This recipe for Shrimp Biloxi is from Blue Ribbon Winners & Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. jumbo shrimp with heads and shells
2 sticks butter
3 T minced garlic
4 T Worcestershire sauce
6 oz. beer
1 t lemon juice
2 t minced shallots
3 T Creole Seasoning Blend
1 loaf French bread
Directions:
Directions:
Melt one stick of butter in a sautee pan over medium-high heat. Add garlic and cook for one minute. Add shrimp, Worcestershire sauce, beer, lemon juice, and shallots. Cook for three minutes while stirring. Sprinkle Creole seasoning blend* over the shrimp and continue cooking for three minutes. Remove sautee pan from the burner and add the remaining stick of butter. Stir until butter is melted. Serve at once in a bowl, using the French bread to mop up the sauce.

*I make my own Creole Seasoning Blend. You can find the recipe in the Miscellaneous section of the Cookbook.

Note: This recipe should be prepared using shrimp with the heads and shells for the fullest flavors, but never without at least the shells. Put a separate bowl on the table to collect the heads and tails as you eat the shrimp. I generally have an extra French bread available for mopping up the sauce because it is so delicious. Terrific recipe for a dinner party served along with a Caesar salad.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is spicy so if you prefer more bland food, this is not for you.

 

 

 

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