Barbecued Shrimp

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  • 2 pounds butter (Yes, you read that right. Two pounds. Eight sticks. DO NOT use margarine! Real butter only!)
  • 2 tablespoons Creole seasoning to taste (or 2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper to taste)
  • 2 tablespoons chopped rosemary leaves
  • 1/2 cup Worcestershire sauce
  • 6 ounces GOOD beer
  • 5 - 10 cloves garlic, finely minced
  • 1 medium onion, very finely minced
  • 3 ribs celery, very finely minced
  • 3 - 4 tablespoons chopped parsely
  • 2 teaspoons fresh-squeezed lemon juice
  • 4 pounds shrimp, heads and shells On

Melt a stick of butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning; blend for 2 - 3 minutes.

Melt the rest of the butter. Add the beer and the sautéed stuff along with the Worcestershire and lemon juice.

Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not, melt more butter and add to the sauce. Bake in a 350° oven until the shrimp turn pink, about 15 minutes.

Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with plenty of French bread.

SERVES 8-10

Louisiana Shrimp Boil

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  • 10 pounds fresh shrimp
  • 4 unpeeled onions
  • 1/4 cup cayenne pepper
  • 1/2 cup salt
  • 1/2 cup sugar
  • 1 pound andouille sausage
  • 20 unpeeled new potatoes
  • 2 unpeeled garlic cloves
  • 6 year fresh corn, husked

Place the shrimp in the kitchen sink. Rinse once or twice in lukewarm water. Fill the sink with fresh water to cover the shrimp and leave them there until you're ready to cook them.

Bring 3 gallons of water to a boil in a covered 6-gallon pot over high heat. When the water is boiling, add the onions, cayenne pepper, salt and sugar. Cover the pot, bring back to a boil, and cook 15 minutes. Add the sausage and potatoes, cover, and cook 6 minutes. Add the garlic, cover, and cook 6 minutes.

Remove the onions, garlic, potatoes, and sausage and place in a large bowl. Cover the bowl tightly with aluminum foil and set aside to steam.

Add the corn to the pot of boiling water, cover and cook 4 minutes.

Meanwhile, remove the shrimp from the sink and drain in a large colander.

Add the shrimp to the pot of corn and cook 8 minutes.

Transfer the corn to the bowl with the potatoes and cover tightly. Remove the shrimp from the water, place in another large pot, cover tightly, and set aside to steam for 10 minutes.

The best way to serve a Louisiana seafood boil is to spread newspapers on a big table, throw all the food on top, provide lots of paper towels or napkins and trash receptacles, and let the eaters dig in! This looks wonderful with the vegetables mixed right in with the seafood; it's colorful and tastes fantastic.

SERVES 4-6

Shrimp Creole

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  • 2 tablespoons butter mixed with 2 tablespoons olive oil
  • 2 medium brown onions, small dice
  • 2 medium red onions, small dice
  • 1 green bell pepper, small dice
  • 1 red bell pepper, small dice
  • 1 yellow bell pepper, small dice
  • 2 poblano chiles, small dice
  • 6 ribs celery
  • 6 cloves garlic, minced
  • 2 quarts shrimp stock
  • 6 cups crushed tomatoes
  • 3 6-ounce cans tomato paste
  • 1 quart ketchup
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Creole seasoning
  • 3 tablespoons Tiger sauce (optional)
  • 3 tablespoons Cajun Power Garlic Sauce (optional; substitute several cloves of roasted garlic)
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon Steen's cane syrup or light corn syrup
  • 1/2 teaspoon molasses
  • 1 teaspoon hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 4 teaspoons chopped fresh thyme (or 1 1/2 teaspoons dried thyme)
  • 2 bay leaves
  • 1/4 cup fresh squeezed lemon juice
  • 3 pounds medium shrimp, peeled and deveined
  • About 15 cups cooked long-grain or converted rice (about 5 cups raw)

To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly.

Sweat the onion, celery, bell pepper and garlic in oil and butter in a large covered pot until tender, about 15 minutes.

Add the shrimp. Simmer an additional 15 minutes.

To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.

Serves 15 regular people, or about 7 Cajuns.

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