Creole BBQ Shrimp

Submitted by Nay78

"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!"

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 2-4

ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons peanut oil
• 2 tablespoons garlic, chopped
• 2 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)

directions

1. In a saute pan, heat butter and peanut oil.
2. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice.
3. Continue to saute for 2 minutes more.
4. Add shrimp and saute until cooked through, do not overcook.

Reviews

[PaulaG]

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 jalapeño 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 Recipe #296290 for a delicious Cajun meal. Made for *PAC Spring 2008*