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New Orleans Barbecue Shrimp

January 2, 2013
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

Ingredients

Fresh shrimp are plentiful, so let's try some!

20 unpeeled, head-on jumbo shrimp

1/2 C. unsalted butter sliced

1/2 C. Worcester-shire 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 turn pink.

3. Serve with crusty bread for dipping.

Makes four appetizer servings or two 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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