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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
…
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
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New Orleans Style BBQ Shrimp - Truffles
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
…
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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