Savory, buttery goodness. Perfect party food.
I know I have been saying this all winter. Damn, it’s been warm here and we hardly had any snow! Now, I’m sitting here at my desk, freezing cold because it’s 39 degrees outside and “WOW” we have 90% humidity and yes, maybe just yes we are going to get some snow today. I sure hope so. I just read this post from CBS news in Denver, our state has broken 174 temperature records in the past two weeks. This is bad folks. Our state relies heavily on a high snow pack so that drought conditions will be minimized for summer and fire season. It’s a little daunting to think the snow pack is so low. We just need a really snowy March and April to alleviate the drought conditions… Fingers crossed.
This past week I had lunch at one of my favorite locally owned restaurants, Nono’s Cafe. They are Cajun cafe run by Cajun’s for the past 30 years or so! It’s kinda a go to place for me as their food is always consistently awesome and the staff are a charming group! While at lunch, the topic of Mardi Gras obviously came up, given the time of year and so did what kinds of foods to make for an upcoming Fat Tuesday party. I was thinking that I needed to make something easy because I have zero spare time this week and the server suggested New Orleans Barbecued Shrimp. Well, okay then. Barbecued shrimp that is not actually barbecued but rather bathed in a butter sauce. So easy! You can make this whole recipe in fifteen minutes start to finish. Who doesn’t like that? Perfect, batch number one for a birthday party this afternoon and batch number two for Tuesday’s night get together. I am loving that I can get a good dose of American food before I leave for my trip to visit friends abroad…
Now off to the land of lederhosen, wiener schnitzel and yodeling… can’t wait to share my tasty travel adventures with everyone soon!
- 2 pounds tail on shrimp (21-25 count)
- 6 tsp Creole seasoning
- 1 tsp pepper
- 2 sticks butter
- 2 tbs minced garlic
- 3 tbs minced shallot
- 1 bay leaf
- 6 tbs Worcestershire sauce
- 4 tbs fresh lemon juice
- 1 tbs Louisiana style hot sauce
- pinch of salt
- extra lemon wedges
- lots of crusty french bread
- Place the shrimp in a bowl and add the creole seasoning and pepper. Mix together well and set aside.
- In a large saute pan or cast iron skillet. Add the butter, garlic, shallots, Worcestershire sauce, lemon juice, hot sauce, bay leaf and salt. Cook until the butter is melted and bubbly.
- Add the shrimp and cook until the shrimp become pink. About five minutes. Add the extra lemon wedges.
- Serve in a large bowl with all the juice or leave in cast iron skillet.
- Serve with lots of crusty french bread for dipping into the butter sauce.
- OMG..