Butterflied Bayou Shrimp Source: Course: Appetizers Cuisine: Cajun Food Group: Shellfish Serves: 35 |
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Ingredients
1 pound(s) medium shrimp in shells,uncooked |
1/4 clove(s) butter |
1/4 cup(s) vegetable oil |
2 sprig(s) lemon juice |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 tablespoon(s) barbecue sauce |
1 bay leaf, crumbled |
1 clove(s) garlic, crushed |
1/2 teaspoon(s) dried basil leaves |
1/2 teaspoon(s) dried rosemary leaves |
1/2 teaspoon(s) paprika |
1/2 teaspoon(s) crushed red pepper |
Instructions
Butterfly shrimp by cutting length down the back, not cutting all the way through. Do not remove shell. In a large skillet, melt butter; add shrimp. Saute 3-4 minutes until shrimp begin to turn pink. Add remaining ingredients. Simmer over low heat 3-4 minutes, stirring occasionally. Cover and let stand about 5 minutes. Spoon shrimp and sauce into a large serving bowl. |
Notes:You can buy the shrimp already split and deveined in most frozen fish departments, makes prep super easy. |