Thursday, March 17, 2016

BBQ Shrimp, March 11, 2016

While I've enjoyed bbq shrimp in New Orleans restaurants, I had never made it until last Friday. It was amazing! I served it with cheesy grits & roasted cauliflower. I also did some pre-seasoned tilapia Jeannene had in the freezer for her, as shrimp often gives her the heebie-jeebies, ever since 2 undercooked shrimp episodes in restaurants within about 2 weeks of each other a few years ago. This bbq shrimp is rich and sumptuous and you'll want some good, crusty bread to sop up extra sauce. It's the bomb!

BBQ Shrimp
1 stick butter
3/4 c. chicken broth
1/4 c. worcestershire sauce
1 tbsp. soy sauce
1 tbsp. lemon juice
3 cloves garlic, minced
1 tsp. onion powder
1/4 tsp. pepper
1/8 tsp. paprika
Pinch cayenne
1 lb. medium shrimp, peeled & deveined

Heat everything but the shrimp in a cast-iron skillet over medium-high heat. Cook until reduced and slightly thickened, about 5 minutes. Add shrimp & cook until just cooked through, about 3 minutes. Serves 4. 

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