Prep 15 mins
Cook 10 mins
I got this from the food network website. This is the closest to the bbq shrimp I had in New Orleans this summer! I LOVE the how the rosemary stands out!
- 4 tablespoons unsalted butter
- 4 tablespoons peanut oil
- 2 tablespoons garlic, chopped
- 2 red chilies or 2 green chilies or 2 jalapenos, chopped
- 2 tablespoons rosemary, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon oregano, chopped
- 2 tablespoons basil, chiffonade
- 1 tablespoon paprika
- 1⁄4 tablespoon cayenne
- salt & freshly ground black pepper, to taste
- 1 lemon, juice of
- 20 pieces shrimp, shells on (16/20 size)
- In a saute pan, heat butter and peanut oil.
- Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice.
- Continue to saute for 2 minutes more.
- Add shrimp and saute until cooked through, do not overcook.
Delicious and spicy. I agree that this is very close to the Creole Shrimp I remember from New Orleans. My shrimp was tail on, 21 to 25 count per pound and 6 were used per serving. The paprika was a combination of Hungarian Sweet and smoked hot. I didn't realize until I was reviewing this but I left out the jalapeÃ±o I had intended to use. Never missed it at all. Actually, I think if it had been added it might have been way to hot. Fresh herbs are a must. This was served with Tuscan Sun Pasta for a delicious Cajun meal. Made for *PAC Spring 2008*