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- ะะฟัะฑะปะธะบะพะฒะฐะฝะพ: 24 ะธัะป 2024
- 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 lilโ bit of Creole wit a lilโ bit of Cajun -- dats good eatinโ.
๐๐๐๐๐ ๐๐ ๐๐๐. ๐๐๐๐๐๐๐'๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐:
[ETSY]: bit.ly/CreoljunContessas
[AMAZON]: bit.ly/Creoljuncontessas
๐๐๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐ - ๐๐๐ ๐๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐ ๐๐๐๐๐๐
๐ฎโ๐ณโ๐ฌโ๐ทโ๐ชโ๐ฉโ๐ฎโ๐ชโ๐ณโ๐นโ๐ธโ:
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 ยฝ teaspoon garlic, minced
1/2 teaspoon iodized salt ( ๐ ๐ฎ๐ช๐ด๐ด๐ฑ๐ฐ๐ฌ๐ฆ ๐ช๐ฏ ๐ท๐ช๐ฅ๐ฆ๐ฐ 1/4 ๐ต๐ฆ๐ข๐ด๐ฑ๐ฐ๐ฐ๐ฏ ๐ด๐ข๐ญ๐ต ๐ช๐ฏ๐ด๐ต๐ฆ๐ข๐ฅ ๐ฐ๐ง 1/2 ๐ต๐ฆ๐ข๐ด๐ฑ๐ฐ๐ฐ๐ฐ๐ฏ ๐ด๐ข๐ญ๐ต)
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 Tabascoยฎ original pepper sauce
1/2 cup sweet sherry
1/2 teaspoon dried thyme leaves
1 cup salted butter
French bread, as accompaniment
๐ฎโ๐ณโ๐ธโ๐นโ๐ทโ๐บโ๐จโ๐นโ๐ฎโ๐ดโ๐ณโ๐ธโ:
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 ยฝ 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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Awesome recipe! Thanks for making this video
Thank you it's wonderful
Looks delicious ๐...
Hi! Can you make stuff bellpeppers?
Bonjour Charmaine,
Yes. Stuffed bellpeppers should be uploaded in the next 4-6 weeks. Thanks for your support!
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The Creoljun Contessas
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