Recipes collected from the BBQ Newsgroup

Louisiana Barbequed Shrimp - John's
Louisiana Barbequed Shrimp - John's
5 lbs head-on U-10 shrimp
2 1/2 cups butter
5 tsp minced garlic
1 cup dry sherry
4 Tbs spice mix
2 1/2 cups olive oil
24 bay leaves
1 tsp thyme
1/2 cup chopped celery
1/2 cup chopped parsley
1/2 cup chopped onion
SPICE MIX:
2 1/2 Tbs rosemary
2 1/2 Tbs paprika
2 tsp fresh ground black pepper
1 1/4 tsp sweet basil
1 1/4 tsp marjoram
1 1/4 tsp kosher salt
1/4 tsp cayenne
2 tsp turmeric
1 tsp fresh ground white pepper
1 tsp tarragon
Grind rosemary and tarragon coarsely in a coffee mill and combine with remaining ingredients. ( Not
recommended to use the coffee mill for coffee again, only for spices ) In a 14 inch skillet sweat the celery, onion
and fresh parsley in the butter and oil. Add garlic and sauté for one minute. Add remaining ingredients except
shrimp and bring to boil while mixing thoroughly. Add shrimp and cook over high heat for 20 to 25 minutes
stirring occasionally to assure all shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty French
bread. Goes especially well with champagne!
Servings: 1
Recipe Type
Bbq List, Fish And Seafood, Grilled, Cajun, Rubs And Spices
Recipe Source
Source: John Mitchell
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
file:///I|/BBQ%20Recipes/BBQ%20Recipes/recipes.bbq/Louisiana Barbequed Shrimp - Johns.htm [1/7/2011 5:20:49 AM]