Louisiana barbequed shrimp

Yield: 1 Servings

Measure 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

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

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