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Recreate a Classic

Executive Chef Michelle McRaney shares Mr. B’s Bistro’s New Orleans Barbequed Shrimp

Jeffery Johnston Photograph


Creole Seasoning

1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne

In a bowl combine all ingredients. Store in an airtight container.
4 cups

New Orleans Barbequed Shrimp

16 jumbo shrimp (about 11/2 pounds) with head and unpeeled
1/2 cup Worcestershire sauce
2 Tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning (recipe above)
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine all ingredients except butter and bread, and cook over moderately high heat until shrimp turn pink – about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, until melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
4 appetizers or 2 entrées

Mr. B’s Bistro
201 Royal St.

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