Barbecued Shrimp - Cajun Style
- Ready In:
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried thyme leaves, crumbled
- 1⁄4 teaspoon dried oregano leaves, crumbled
- 2 lbs large shrimp, rinsed and patted dry (shells on)
- 1⁄2 cup unsalted butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot red pepper sauce
- 2 large garlic cloves, minced
- 3⁄4 cup chicken broth
- 1⁄2 cup dry white wine
- 4 scallions, thinly sliced
- 1 loaf French bread, sliced (8 ounces)
- In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
- In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
- With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.
Questions & Replies
Got a question? Share it with the community!
I wish I could give this more than 5 stars. I can usually "take it or leave it" when it comes to shrimp, but this was AMAZING! My fiance and I made this last night for Valentines Day, with some steaks. This was the star of the show, however. It was easy to make and SOOOO worth it. I think next time we might try it over rice. We had pre-cooked, peeled shrimp so that's what we used. I wasn't sure if it would turn out the same since this calls for raw shrimp, but it worked just fine.
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>