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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Paul Prudhomme's Barbecued Shrimp Recipe

4.8 stars - based on 34 votes
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This recipe for Paul Prudhomme's Barbecued Shrimp is from The Shriner Family Cookbook Project, 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:  
About 1 pound large shrimp (in shells)
Seasoning mix:
1teaspoon cayenne pepper
1teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves,crushed
1/8 teaspoon dried oregano leaves

1stick butter, plus 5 tablespoons unsalted butter, in all
1-1/2 teaspoons minced garlic
1teaspoon Worcestershire sauce
1/2cup shrimp stock (make with shrimp bouillon)
1//4 cup beer @ room temperature

Defrost shrimp
Mix all of the seasoning mix. I like to mix a bit in mortar with pestle

In heavy large skillet (cast iron), combine 1 stick butter, garlic, Worcestershire sauce & seasoning mix . Over high heat. When butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan(versus stirring) in a back & forth motion. Add the remaining butter, & the stock; cook & shake pan for 2 minutes. Add the beer & shake the pan 1 minute longer. Remove from heat. Serve immediately in bowls with lots of French bread on the side.

Lagniappe: shaking the pan vs stirring. Shaking plus addition of stock to the butter prevents the sauce from seperating and having an oily texture. Stirring doesn't yield the same effect.
Directions:
Directions:
See above
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Yummy!

 

 

 

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