𝐁𝐁𝐐 𝐒𝐇𝐑𝐈𝐌𝐏| 𝐍𝐄𝐖 𝐎𝐑𝐋𝐄𝐀𝐍𝐒 𝐒𝐓𝐘𝐋𝐄| 𝐇𝐎𝐖 𝐓𝐎

New Orleans Style Barbecue Shrimp. These shrimp are not the kind you put on the grill, and cover in the regular tomato and vinegar-based bar-b-q sauce. These gulf shrimp are basted in a buttery blend of herbs and spices we call BBQ sauce. These shrimp are typically served with lightly toasted French bread to help sop up all that butter (bar-b-que) sauce goodness.

Give this good luvin from the oven Creamy Creole Coleslaw a try.

And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.

𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:

[ETSY]: http://bit.ly/CreoljunContessas

[AMAZON]: http://bit.ly/Creoljuncontessas

𝐂𝐑𝐄𝐎𝐋𝐉𝐔𝐍 𝐂𝐎𝐍𝐓𝐄𝐒𝐒𝐀𝐒 𝐑𝐄𝐂𝐈𝐏𝐄 𝐂𝐀𝐑𝐃 - 𝐍𝐄𝐖 𝐎𝐑𝐋𝐄𝐀𝐍𝐒 𝐒𝐓𝐘𝐋𝐄 𝐁𝐁𝐐 𝐒𝐇𝐑𝐈𝐌𝐏

🇮‌🇳‌🇬‌🇷‌🇪‌🇩‌🇮‌🇪‌🇳‌🇹‌🇸‌:

1 pounds [10-12 count] colossal shrimp, heads on
2 1/2 teaspoons Creole seasoning, divided
1 tablespoon olive oil
2 tablespoons yellow onion, finely chopped
1 ½ teaspoon garlic, minced
1/2 teaspoon iodized salt ( 𝘐 𝘮𝘪𝘴𝘴𝘱𝘰𝘬𝘦 𝘪𝘯 𝘷𝘪𝘥𝘦𝘰 1/4 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘯 𝘴𝘢𝘭𝘵 𝘪𝘯𝘴𝘵𝘦𝘢𝘥 𝘰𝘧 1/2 𝘵𝘦𝘢𝘴𝘱𝘰𝘰𝘰𝘯 𝘴𝘢𝘭𝘵)
1/2 teaspoons ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/2 cup Worcestershire sauce
1 teaspoon fresh lemon juice
1/2 tablespoon Tabasco® original pepper sauce
1/2 cup sweet sherry
1/2 teaspoon dried thyme leaves
1 cup salted butter
French bread, as accompaniment

🇮‌🇳‌🇸‌🇹‌🇷‌🇺‌🇨‌🇹‌🇮‌🇴‌🇳‌🇸‌:

1. Use a colander to contain shrimp while rinsing for 20 seconds under
cool running water. Cut through shrimp shells along the top of the back
with a small, sharp knife. Cut a shallow slit along the back through the
opening, lift out vein with the tip of the knife. Transfer to a medium-sized
mixing bowl.
2. Sprinkle remaining 1/2 teaspoon Creole seasoning, granulated garlic
and granulated onion over shrimp. Toss to coat. Refrigerate shrimp
while preparing sauce base.
3. In a saute pan or high side skillet warm olive oil over medium-high heat.
When oil begins to shimmer lower heat to medium. Add onion, garlic,
remaining ½ teaspoon Creole seasoning, salt, black pepper, granulated
onion, and granulated garlic. Saute for 30-60 seconds.
4. Mix in Worcestershire sauce, lemon juice, thyme, cayenne, pepper
sauce, and sweet sherry of your choice. Simmer for additional 5-7
minutes until thickened, fragrant and flavors melded.
5. With a balloon whisk, vigorously whip butter, 3-4 tablespoon at a time,
into sauce until melted. Add more butter only when previous batch is
melted.
6. Layer shrimp into bar-b-que sauce. Simmer 7-8 minutes (3-4 minutes
each side) until pink striations observed on both sides.
7. Remove skillet from heat. Allow shrimp to marinade in sauce for
additional 2-3 minutes.

8. Plate Bar-B-Que shrimp by spooning 6 shrimps into a bowl. Spoon
generous amount of shrimp butter (bar-b-que) sauce over shrimps.
9. Serve warm with French bread chunks for dipping.

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