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

Grill Talk

Quick and easy for hot days

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

In the Mix

Our guide to great rum drinks

For The Grill

4 light and easy recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Spring Color Has Sprung

Pantone's Spring 2017 color report

The Importance of Memories

A look back as the Saints fall to the Falcons

Wedding 911

New Orleans boutiques and event planners pull together to help brides after local bridal store suddenly shutters

This One Is for Tagliabue

Camp Bow Wow brings doggie day care to Mid-City

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags