Edit ModuleShow Tags

Recreate a Classic

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

Jeffery Johnston Photograph

RECIPE


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.
523-2078
MrBsBistro.com

You Might Also Like

Grill Talk

Quick and easy for hot days

Growing a Green Thumb

Do-It-Yourself Tips for Making the Most out of Your Garden

Signature Holiday Cocktail and Dessert

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Bridal Buzz

Trunk shows and new wedding gown arrivals around the Big Easy

Offensive Showing

New Orleans Saints downward spiral continues

Bogalusa Magic

Anglophiles in the Isles: Part 3

Dead Wrong

Coroner's election is unfair to voters
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags