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| Name: | N'awlins style barbecued shrimp | Contributor: | Martin Golding |
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| Description: | A richly spiced heavily buttered shrimp dish from the delicious depths of Cajun country | Posted: | 2009-02-06 |
| Key words: | shrimp, butter, lowcarb | Category: | Main Dishes |
| ID: | 870 | Updated: | 2010-04-14 13:33:17 |
| Ingredients: | Ralph and Kacoo's B-B-Q Shrimp
Source: wbrz.com - Ralph and Kacoo's, New Orleans, Louisiana 2 pounds large fresh shrimp in the shell (heads removed) 1 C butter 1/2 C olive oil 6 T minced garlic 1 T sweet basil (dried will do, but fresh is best) 4 t salt 1 t lemon juice 2 T Worcestershire sauce 5 T fresh! finely ground black pepper |
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| Preparation: | Melt butter in olive oil. Add all other ingredients except shrimp. Let sauce stand for at least 15 minutes and up to 2 hours.
When ready to cook, add shrimp to skillet and cook for 10 to 15 minutes or until they are pink all over, stirring often. Serve with crusty bread for dipping. |
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| Notes: | Sarawak pepper is nicely spicy but super strong. If using fresh ground Sarawak (which I recommend that you do), reduce pepper to 3T, adjust to your taste.
Upping the lemon juice to a whole Meyer lemon and cutting the worchestershire sauce to 1T makes it lemony and yummy. |
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