Homestyle Barbecue Shrimp
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4 Servings
24.00 lg Shrimp - (1 1/2 lbs);
-peeled, tails on
1.00 ts Cracked black pepper
1.50 ts Bayou Blast; see * Note
2.00 ts Olive oil
8.00 tb Worcestershire sauce
Juice of 2 lemons
4.00 tb Shrimp stock
4.00 tb Chilled butter; cut in 8
-pieces
Tabasco sauce
Jalapeno Biscuits; see *
-Note
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and
“Jalapeno Biscuits” recipes which are included in this collection.
Toss shrimp with 1/2 teaspoon of the pepper and half of the Bayou
Blast. Heat oil in a large skillet over high heat. When oil begins to
smoke, add shrimp and sear first side 1 1/2 minutes. Turn shrimp and
immediately add Worcestershire, lemon juice and shrimp stock. Stir in
remaining pepper and Creole seasoning. Remove skillet from heat and
add butter, 1 piece at a time, stirring constantly until it is fully
incorporated, and a few drops Tabasco, to taste. Divide shrimps among
4 plates, top with a spoonful of sauce and serve with Jalapeno
Biscuits alongside. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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