Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Louisiana Barbequed Shrimp - John's

none

5 pounds head-on U-10 shrimp
2 1/2 cups butter
5 teaspoons minced garlic
1 cup dry sherry
4 tablespoons spice mix
2 1/2 cups olive oil
24 bay leaves
1 teaspoon thyme
1/2 cup chopped celery
1/2 cup chopped parsley
1/2 cup chopped onion
SPICE MIX:
2 1/2 tablespoons rosemary
2 1/2 tablespoons paprika
2 teaspoons fresh ground black pepper
1 1/4 teaspoons sweet basil
1 1/4 teaspoons marjoram
1 1/4 teaspoons kosher salt
1/4 teaspoon cayenne
2 teaspoons turmeric
1 teaspoon fresh ground white pepper
1 teaspoon 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! - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster