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New Orleans Barbeque Shrimp Recipe

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This recipe for New Orleans Barbeque Shrimp is from Diana C. Durham's Cookbook, 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:  
1 1/2 cups unsalted butter

1 12 ounce bottle Bock Beer

1 cup seafood stock or bottled clam broth

3 tablespoons freshly squeezed lemon juice

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

1 1/2 teaspoons cayenne pepper

1 tablespoon finely ground black pepper

1 tablespoon minced fresh basil

1 teaspoon dried oregano

1 teaspoon paprika

2 teaspoons filé powder

6 green onions, chopped, including green tops

6 pounds raw unpeeled medium-to-large shrimp

French bread, sliced, for sopping up the sauce
Directions:
Directions:
Combine all ingredients, except shrimp and chopped onions, in a heavy 6-quart pot, over medium heat. Stir to blend well. Bring to a simmer and cook for 20 minutes to form a flavorful court bouillon. Stir the shrimp into the sauce, coating well. Cook, stirring often, until shrimp turn a rich coral-pink color.

To serve, spoon shrimp and sauce into soup bowls and garnish the top of each serving with the raw chopped onions.

Serve with slices of French bread.
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Recipe by Central Market Cooking School Staff, as adapted from "Cajun-Creole Cooking," by Terry Thompson-Anderson.

 

 

 

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