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New Orleans Barbecue Shrimp

August 15, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

Fresh Shrimp are plentiful here, so let's try some!

Ingredients

20 unpeeled, head-on jumbo shrimp

1/2 c. unsalted butter sliced

1/2 c. Worcestershire sauce

3 cloves garlic chopped

2 Tbs. lemon juice

1 Tbs. creole seasoning

1 Tbs. coarse ground black pepper

1 lemon cut into 4 wedges

How To:

1. Stir all ingredients in an ovenproof skillet.

2. Bake at 450 degrees for 10 minutes or until shrimp turns pink.

3. Serve with crusty bread for dipping.

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Makes 4 appetizer servings or 2 main course with a salad.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

 
 

 

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