Barbecue shrimp

Posted by: Lukas Chapman

Description: Although not technically barbecue, this recipe is referred to as such especially in its place of origin (New Orleans)

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Ingredients:

• 1⁄2 cup Worcestershire Sauce
• 1 lemon
• 2-3 cloves of garlic, crushed
• 1 tsp rosemary, chopped
• 2 sticks of butter
• 1 Tbsp fresh parsley, chopped
• White rice
• Shrimp (unpeeled, head on)
• Vegetable oil

Instructions:

1. Start by getting your creole seasoning ready. Combine all seasoning ingredients into a small bowl and whisk to combine. Set aside.
2. Next, it’s time to cook your rice. Cook your rice in 1 ½ times its volume in boiling water. I bake mine at 350°F for 40 minutes.
3. Heat vegetable oil over medium high heat in a stainless steel skillet. Add your head on, unpeeled shrimp. Once they’ve cooked on one side for 1 minute, add your garlic, your ground pepper, and 2 Tbsp of the creole seasoning.
4. Deglaze the pan with ½ cup of Worcestershire sauce, the juice of one lemon and 1 tsp of freshly chopped rosemary. Mix to combine and bring to a simmer before lowering the heat.
5. Cut your butter into 1 Tbsp pats, and then add them to your shrimp 3 pats at a time. Stir until melted and then add 3 more pats. Continue this until you’ve melted all of your butter, and then add your freshly chopped parsley.
6. Add some of your white rice to a bowl along with your shrimp and sauce.
7. Serve and enjoy!