Creole-Style “Barbecued” Shrimp

Name: Creole-Style “Barbecued” Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters hot sauce, or to taste; 1 lemon thinly sliced; 118 milliliters fresh lemon juice; 2 teaspoons red pepper flakes; 2 Tbsps rosemary leaves, minced; 4 servings rustic bread; 4 servings salt and pepper; 454 grams to large shrimp, peeled, heads and tails on; 8 Tbsps unsalted butter, cut into small pieces; 59 milliliters worcestershire sauce

Creole-Style “Barbecued” Shrimp is Head to the store and pick up rustic bread, rosemary leaves, worcestershire sauce, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Heat a large (12 inches or more) cast-iron skillet over medium-high heat.

Equipment you will use

Frying Pan

Add butter, and cook until melted and foamy, but do not let it brown.

Ingredients you will need

Butter

Add the lemon slices in a single layer and cook them undisturbed until they begin to brown, about 4 minutes.

Ingredients you will need

Lemon

Add the rosemary, red pepper flakes, garlic, lemon juice, Worcestershire and hot sauce, and bring it all to a simmer.Season shrimp with salt and pepper; add them to the skillet. They should sizzle as they hit the pan. Cook, stirring and turning often until they are pink and firm to the touch, about 3 to 4 minutes. Season with more salt and pepper.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Worcestershire Sauce

Lemon Juice

Hot Sauce

Rosemary

Garlic

Shrimp

Equipment you will use

Frying Pan

Serve with crusty bread and additional hot sauce at the table.

Ingredients you will need

Crusty Bread

Hot Sauce

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

hot sauce, or to taste 1

lemon thinly sliced 118milliliters

fresh lemon juice 2teaspoons

red pepper flakes 2Tbsps

rosemary leaves, minced 4servings

rustic bread 4servings

salt and pepper 454grams

to large shrimp, peeled, heads and tails on 8Tbsps

unsalted butter, cut into small pieces 59milliliters

worcestershire sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.