Louisiana Seafood Promotion and Marketing Board
Louisiana Creole BBQ Shrimp
Makes 12 appetizer servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.
11/2 tsps. kosher salt
11/2 tsps. black pepper
3 tbls. Creole seasoning
1 tbl. powdered garlic
41/2 lbs. 16/20 shrimp, peeled and deveined, tail on
1⁄3 cup olive oil
1/2 cup white wine
2 tbls. lemon juice
2 tbls. Tabasco sauce
1 tbl. Worcestershire sauce
3/4 cup unsalted butter, cold and cubed
1⁄3 cup chopped fresh chives
Baguette, sliced and toasted
1. Combine salt, black pepper, Creole seasoning and powdered garlic in a large bowl. Add shrimp and toss to coat.
2. Heat large sauté pan over medium-high heat. Add olive oil and shrimp. Sauté for 1 to 2 minutes. Add white wine, lemon juice, Tabasco and Worcestershire sauces and cook an additional minute.
3. Add butter to sauté pan and swirl until melted. Add chives and remove from heat. Divide shrimp and sauce evenly into 4 bowls and serve with sliced, toasted baguette.