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Category: Seafood
Prep Time: Cook Time: Total Time:
4 lbs large headless shrimp
2 tsp Creole seasoning
Scampi Butter, recipe follows
1/2 cup water or beer
1 medium onion, sliced thin
1/2 lemon, sliced thin
1/2 bell pepper, sliced thin
To shallow baking pan, arrange four pounds shrimp in a thin layer. Sprinkle with Creole Seasoning. Another layer of shrimp may be added, if necessary. Cover top of shrimp with Scampi Butter and 1/2 cup of water or beer. Arrange slices of onion, lemon and bell pepper on top of shrimp. Bake in preheated oven for 20-25 minutes or until shrimp or cooked, stirring occasionally. Serve with French bread.
Scampi Butter
1 lb butter, room temperature
1 tbsp fresh garlic, minced
1/8 cup red bell pepper, finely chopped
2 tbsp fresh parsley, chopped
1/8 cup green onion, chopped
1/4 cup chablis
1/4 cup lemon juice
2 tsp Creole seasoning
1/4 tsp cayenne pepper
1 tbsp Worcestershire sauce
Place butter in mixing bowl, cream using electric mixer until butter is light and fluffy. Add garlic, red pepper, parsley, onion, and seasoning. Continue to blend.
Combine Chablis with the lemon juice and Worcestershire Sauce. Drizzle into butter mixture a little at a time, until all is incorporated.
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NEW ORLEANS BARBECUED SHRIMP
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Category: Seafood
Prep Time: Cook Time: Total Time:
4 lbs large headless shrimp
2 tsp Creole seasoning
Scampi Butter, recipe follows
1/2 cup water or beer
1 medium onion, sliced thin
1/2 lemon, sliced thin
1/2 bell pepper, sliced thin
To shallow baking pan, arrange four pounds shrimp in a thin layer. Sprinkle with Creole Seasoning. Another layer of shrimp may be added, if necessary. Cover top of shrimp with Scampi Butter and 1/2 cup of water or beer. Arrange slices of onion, lemon and bell pepper on top of shrimp. Bake in preheated oven for 20-25 minutes or until shrimp or cooked, stirring occasionally. Serve with French bread.
Scampi Butter
1 lb butter, room temperature
1 tbsp fresh garlic, minced
1/8 cup red bell pepper, finely chopped
2 tbsp fresh parsley, chopped
1/8 cup green onion, chopped
1/4 cup chablis
1/4 cup lemon juice
2 tsp Creole seasoning
1/4 tsp cayenne pepper
1 tbsp Worcestershire sauce
Place butter in mixing bowl, cream using electric mixer until butter is light and fluffy. Add garlic, red pepper, parsley, onion, and seasoning. Continue to blend.
Combine Chablis with the lemon juice and Worcestershire Sauce. Drizzle into butter mixture a little at a time, until all is incorporated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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