suemunzlinger's Recipe

New Orleans Style BBQ Shrimp - Truffles

Category: Copy Cat Recipes (I have not tried all of these recipes)

…
Yield: 4 servings

For Creole seasoning:

2 tablespoons kosher salt

2 tablespoons black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried thyme

1/4 cup Hungarian sweet paprika

1/4 teaspoon cayenne pepper

3 bay leaves, finely crushed with mortar and pestle

For seasoned butter:

2 tablespoons fresh-squeezed lemon juice

1 tablespoon Lea & Perrins Worcestershire sauce

2 tablespoons paprika

1/4 bunch parsley, minced

1/8 teaspoon dried thyme

1 tablespoon coarsely

ground black pepper

1 1/2 teaspoons white pepper

2 dashes Tabasco sauce

1/8 teaspoon cayenne pepper

1 pound unsalted butter,

slightly softened

For shrimp:

15 to 20 large (10 to 12-count) shrimp, peeled and

deveined

2 tablespoons vegetable or peanut oil

1 to 2 tablespoons Creole

seasoning, to taste

1/4 cup Lea & Perrins Worcestershire sauce

1 bunch green onions,

chopped fine

French bread for serving

Make the Creole seasoning: Mix salt, black pepper, garlic powder, onion powder, thyme, paprika, cayenne pepper and bay leaves together in a small bowl. This makes about 2/3 cup. Reserve 1 to 2 tablespoons and store the rest in a sealed container.

Prepare the seasoned butter: Combine lemon juice, Worcestershire sauce, paprika, parsley, thyme, black and white pepper, Tabasco and cayenne pepper in a food processor and process until very fine. Place in large bowl of an electric mixer; add butter a small amount at a time, beating at low speed until well-mixed. Place in refrigerator until very cold. Divide in two, reserving half and refrigerating or freezing the remaining half for later use.

Prepare the shrimp: Heat a large saute pan over very high heat; add oil. While pan is heating, season shrimp liberally with the Creole seasoning. Add shrimp to hot pan; do not move shrimp for 30 to 40 seconds. Then stir shrimp constantly until almost cooked through, about 2 minutes. Add Worcestershire and green onions, then remove from heat. Add seasoned butter to taste (from half to all of the amount that you've reserved) a little at a time, stirring quickly as you add butter. Serve 4 or 5 per serving with hot French bread to soak up sauce.

From Truffles in Ladue, Mo