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Louisiana Barbecued Shrimp Recipe

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This recipe for Louisiana Barbecued Shrimp, by , is from Bill's Chow Guide, 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!

William Rice


Fish Stock

5 pounds fish heads, bones, and/or shrimp shells
2 cups large chunks celery, including leaves
2 medium onions, peeled and quartered
2 bay leaves
1 sprig parsley
1/4 teaspoon whole black peppercorns

In a large heavy saucepan, combine 4 quarts water, the bones, celery, and onions. Add the bay leaves, parsley, and peppercorns.

Bring to a boil over medium- low heat (it will take a while, but gentle heat is what keeps this stock clear and fresh tasting), then reduce the heat to low and gently simmer, uncovered, 1 to 2 hours, skimming off any foam that rises to the top of the pot. The broth develops stronger flavor the longer you let it simmer.

Strain the broth through a colander to remove the bones and vegetables. Then strain it again through a fine mesh sieve and discard any solids. Refrigerate the broth until fat floats to the top. Use a slotted spoon to skim fat and discard. Store tightly covered for up to 3 days in the refrigerator, or freeze.


1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 bay leaves, crushed
4 tablespoons butter (1/2 stick)
2 garlic cloves, minced
1/4 cup white wine
1/2 cup fish stock
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1 pound shell-on shrimp
2 tablespoons minced fresh parsley
Hot crusty French bread, for serving

In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.

In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, seasoning mixture, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.

Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.
Sprinkle the shrimp with the parsley and serve immediately with hot French bread.

Number Of Servings:
Number Of Servings:




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