Louisiana Barbecued Shrimp From Toni Tipton Martin B Smith Recipes

LOUISIANA BARBECUED SHRIMP IS A MUST FOR JUNETEENTH ACCORDING TO AFRICAN AMERICAN HISTORIAN TONI TIPTON-MARTIN

Louisiana Barbecued Shrimp is a Must for Juneteenth According to African American Historian Toni Tipton-Martin image

Toni Tipton-Martin shares the best recipe for Louisiana Barbecued Shrimp and how to make this New Orleans-style shrimp for Juneteenth.

Provided by Parade

Categories Dinner, Appetizer

Time 15m

Yield 2-4

Number Of Ingredients 17

Ingredients

½ tsp salt
½ tsp dried thyme
½ tsp dried oregano
½ tsp cayenne
¼ tsp black pepper
¼ tsp crushed red pepper flakes
¼ tsp paprika
2 bay leaves, crushed
4 Tbsp (½ stick) butter
2 cloves garlic, minced
½ cup fish or chicken stock
¼ cup white wine
2 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce
1 lb shell-on shrimp
2 Tbsp minced fresh parsley
Hot crusty French bread, for serving

Steps:

In a small bowl, combine first 8 ingredients. In a large cast-iron skillet, heat butter over medium-high until melted and sizzling. Add garlic, salt mixture, stock, wine, lemon juice and Worcestershire sauce. Bring to a boil, reduce heat and simmer 5-7 minutes or until sauce thickens enough to lightly coat a spoon; shake pan as it cooks to help bring sauce together. Add shrimp, reduce heat to low and cook, turning once, 3-5 minutes or until shrimp turn pink and firm. Sprinkle with parsley. Serve immediately with bread.

Nutrition Facts :

LOUISIANA BARBECUED SHRIMP FROM TONI TIPTON-MARTIN & B. SMITH

Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith image

Categories Shellfish Dinner

Number Of Ingredients 11

Ingredients

1 dash cayenne
1/4 teaspoon black pepper, red pepper flakes, paprika
1/2 teaspoon salt, thyme, oregano
4 tablespoons butter
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken stock
2 tablespoons lemon juice
2 tablespoons worcestershire
1 pound shrimp
2 tablespoons parsley, minced

Steps:

In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minute
Sprinkle the shrimp with parsley and serve immediately

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Estimated Reading Time 4 mins

Louisiana Barbecued Shrimp. We’re not surprised that this beauty of a recipe is Jubilee’s covergirl. Flavorful, unpeeled shrimp is sautéed in lots of garlic, wine, Worcestershire sauce, and spices.
Wilted Mixed Greens with Bacon. Our readers loved making this greens dish, wilted with a hot bacon dressing as a flavorful dinner side. (Emphasis on flavorful.)
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