In this video we sail our sailboat Southern Lady for a shake down sea trial to see how she does and we also cook a famous New Orleans recipe called BBQ Shrimp which has nothing to do with BBQ as you think of it. Watch the video to see what I mean. This is a shrimp recipe you do not want to miss out on.
|Shrimps||1 Kilogram (large about 2 lb with shells and head left in tact but spit the deveined)|
|Garlic powder||1/4 Teaspoon|
|Black pepper||1/4 Teaspoon|
|Onion powder||1/8 Teaspoon|
|White pepper||1/16 Teaspoon|
|Ground cayenne pepper||1 Tablespoon|
|Crushed dried thyme||1/8 Teaspoon|
|Coarsely ground black pepper||1 Tablespoon|
|Dried crushed rosemary||1/2 Teaspoon|
|Fresh minced garlic||1 Tablespoon|
|Unsalted butter||12 Tablespoon|
|Dark beer||4 Ounce (or of your choice, I used Abita Turbo Dog)|
|Worcestershire sauce||2 Ounce|
|French bread||2 (for serving with shrimps)|
1.Melt the butter into a pot or large skillet, and bring to a simmer on a medium heat.
2.Add in all the seasonings listed above except for the garlic and let simmer for a few minutes.
3.Add in the minced garlic and stir and simmer for about a minute to let the garlic release it's flavor, but be sure not to let the garlic brown or burn.
4.Now add in the 4 oz's of beer and 2 oz's of Worcestershire sauce. Once this returns to a simmer, add in the shrimp and let cook until every shrimp has turned a pink color. Should take no more than 5 minutes, but really depending on how big the shrimp are. Just make sure they are pink. 5.Remove from heat. Place shrimp on a plate and drizzle with some of the remaining sauce that they were cooked in, and save a little for dipping fresh French bread into.
6.Serve and enjoy!
If you prefer you can completely shell, de-head and de-vein the shrimp for this recipe; The results are just as good, but I like the presentation of the shrimp with the heads and shell on.