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Created by: Dabo
On: Dec 12 2006, 11:02 AM

Last edited by: jagsfan
On: Dec 17 2006, 09:25 PM

Views: 575


DABO’s Creole-Style Barbecued Shrimp
This article has been viewed 575 times.

DABO’s Creole-Style Barbecued Shrimp

1 lb uncooked jumbo shrimp
¼ cup melted butter (you might want to use ½ cup, to have some extra sauce for dippin
French errrrrrrr Cuban bread in……..)
1 tsp ground black pepper
1 ½ tsp coarsely cracked black pepper
2 tbs Creole Seasoning (see below)
2 tbs Whas-dis-here Sause
1 tsp crushed garlic
2 tbs dry sherry
½ cup whipping cream

CREOLE SEASONING
2 tbs paprika
1 ½ tbs salt
1 tbs onion powder
1 tbs garlic powder
2 tsp ground black pepper
1 tsp cayenne pepper
1 tsp ground dried thyme
1 tsp ground dried oregano

1. Pour up a portion of your favorite adult libation and consume half of it as you read this recipe…. To make Creole Seasoning: Combine all the Creole seasoning ingredients thoroughly and store in an airtight container. (Use leftover as a great shake-on seasoning on any sea-food before grilling... in fact, double the recipe and save it for that purpose…)

2. Consume the other half of your adult libation while you shell, rinse, and dry shrimp and put them into a bowl.

3. Make a smaller adult libation; then make a marinade with all the other ingredients except the cream, and put in zip-lock bag with shrimp, squeezing out the air and pretty much squishing it all around to get all the shrimp coated and soaking, patting the bag into a single shrimp-layer. Knowudduhmean, Vern? Let sit for whatever time…. Overnight, an hour, 15 min, whatever…. You know, accommodate your plans. Actually gang, minutes is fine…. Don’t feel like it needs to be longer than that….

4. Transfer the shrimp to a preheated lightly greased barbecue grill (or George Forman Grill, if your teenage son left your grill on overnight and used up the gas……) and save the remaining marinade. Cook the shrimp for 5-8 minutes or until however you like them (pink).

5. Meanwhile, heat the marinade in a small saucepan, add the cream and stir until the sauce bubbles. DON”T BURN, or you will ruin the whole deal!!! Pour over the shrimp after they come off the grill. Serve with raw, crusty bread, like French (or Cuban, under current political conditions). You'll love it, I garownteee, hooooo!

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