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Recipe Corner

New Orleans Barbecue Shrimp



1.4 cup (1.2 stick) butter
1 tablespoon Worcestershire
sauce
2 teaspoons creole seasoning
1 teaspoon minced garlic
1.2 teaspoon coarse ground
black pepper
1.2 teaspoon rosemary leaves,
crushed
1 pound large shrimp (26 to 30
count)
3.4 cup beer, at room temperature

Melt butter with Worcestershire sauce, creole seasoning, garlic, pepper and rosemary in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes.

Pour beer into skillet. Cook and stir 3 minutes longer or just until shrimp turn pink.

Serve immediately with French bread.


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