Edit ModuleShow Tags

Recreate a Classic

Executive Chef Michelle McRaney shares Mr. B’s Bistro’s New Orleans Barbequed Shrimp

Jeffery Johnston Photograph

RECIPE


Creole Seasoning

1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne

In a bowl combine all ingredients. Store in an airtight container.
4 cups


New Orleans Barbequed Shrimp

16 jumbo shrimp (about 11/2 pounds) with head and unpeeled
1/2 cup Worcestershire sauce
2 Tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning (recipe above)
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine all ingredients except butter and bread, and cook over moderately high heat until shrimp turn pink – about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, until melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
4 appetizers or 2 entrées
 


Mr. B’s Bistro
201 Royal St.
523-2078
MrBsBistro.com

You Might Also Like

Garden Fresh

how to grow these springtime staples, plus three light & easy recipes the new year off right

One-Pot Wonders

Catching up with Carnival

Gumbos with Greens

Three gumbo recipes to warm up your winter

All About Ahi

Chef Rene Coil of The Landing’s Coriander Crusted Ahi Tuna

What Mom Made

Recipes worth saving

Add your comment:
Edit ModuleShow Tags

Latest Posts

Blanc Bridal Couture

A bridal boutique spotlight

Picky Palates

Tech Talk: WediPics App

Keeps everything organized and guests updated for your wedding

This Week's Lineup

Purloo!

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags