Louisiana barbequed shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Head-on U-10 shrimp |
| 2½ | cup | Butter |
| 5 | teaspoons | Minced garlic |
| 1 | cup | Dry sherry |
| 4 | tablespoons | Spice mix |
| 2½ | cup | Olive oil |
| 24 | Bay leaves | |
| 1 | teaspoon | Thyme |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped parsley |
| ½ | cup | Chopped onion |
| 2½ | tablespoon | Rosemary |
| 2½ | tablespoon | Paprika |
| 2 | teaspoons | Fresh ground black pepper |
| 1¼ | teaspoon | Sweet basil |
| 1¼ | teaspoon | Marjoram |
| 1¼ | teaspoon | Kosher salt |
| ¼ | teaspoon | Cayenne |
| 2 | teaspoons | Tumeric |
| 1 | teaspoon | Fresh ground white pepper |
| 1 | teaspoon | Tarragon |
Directions
SPICE MIX:
Grind rosemary and tarragon coarsely in a coffee mill and combine with remaining ingredients. ( Not reccomended to use the coffee mill for coffee again, only for spices ) In a 14 inch skillet sweat the celery, onion and fresh parsley in the butter and oil. Add garlic and saute for one minute. Add remaining ingredients except shrimp and bring to boil while mixing thoroughly.
Add shrimp and cook over high heat for 20 to 25 minutes stirring occasionally to assure all shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty french bread. Goes especially well with champaigne!
Recipe By : John Mitchell