Louisiana Killer Shrimp
photo by gailanng
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 tablespoons rosemary
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 5 garlic cloves, peeled and chopped
- 1 teaspoon celery seed
- 1 teaspoon crushed red pepper flakes
- 2 quarts chicken broth
- 3 ounces tomato paste
- 1⁄2 cup butter
- 1 1⁄2 lbs shrimp, peeled, tails on
- 1 loaf French bread, toasted
directions
- Crunch up the rosemary and thyme using fingers.
- Place all ingredients, except shrimp and french bread, in a large pot.
- Simmer this mixture for 2 1/2 hours.
- Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
- Serve shrimp with broth and toasted French bread for sopping the broth.
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Reviews
-
I had to do something oh so wrong. I prepared the sauce mixture early in the day. About 2/3 into the cooking time I felt something was needed. I added salt which is not listed in ingredients, about 5 more garlic cloves and a dash of cayenne. After refrigerating, hopefully to meld flavors, I reheated the mixture and added the shrimp. The 3 minute cooking time was not enough for the shrimp to absorb the flavors in my humble opinion and the sauce seemed unremarkable.
Tweaks
-
I've found that rosemary does not simply crumble or dissolve. Therefore you have two choices 1. dice it. 2. strain it and the leftover solids with a fine spegetti strainer. I chose #2 because it makes the mixture smoother w/o losing any flavor. I also used elephant Garlic approximate 5 cloves (it stays more moist and is easier to work with). I also used celery salt in place of seed. We served it with Lobster Tails in a different recipe similar but contrasting enough that the whole experience was quite delicious. Also go 1/4 teaspoon increments with the pepper flakes unless your a big fan of heat.
RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana