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Email to Master Chef Don F. Easley Jr.      

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    Steak House Barbecue Shrimp Orleans

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Makes about 2 1/2 cups
    Also, use sourdough bread for serving.

    Recipe Link:

    List of Ingredients

    Barbeque Butter:
    2 tsp. Worcestershire sauce
    1 lb. butter
    1 tsp. Tabasco sauce
    Scant 2 tsp. black pepper
    1 1/2 tsp. water
    Scant 1/4 tsp. cayenne pepper

    1 1/2 tsp. paprika
    1 Tbsp. plus 1 tsp. olive oil
    1 tsp. salt
    1 lb. (16-20 count), cleaned, peeled and deveined shrimp
    1/2 tsp. whole dried rosemary leaves (measured, then finely chopped)
    1/4 C. chopped green onions
    2 oz. (1/4 cup) garlic, finely chopped
    1/2 C. dry white wine


    For Barbecue Butter: Soften butter at room temperature to 70-80 degrees.
    Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water.
    Whip on high speed 3 minutes or until thoroughly blended.
    Refrigerate to 40 degrees.
    The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.

    For Shrimp:
    Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1-2 minutes.
    (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.)
    Reduce heat to medium, turn shrimp, and add the chopped green onion.
    Cook for an additional 1 to 2 minutes.
    Add white wine and cook until reduced to 1/4 cup.
    Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
    Serve immediately in a bowl preheated to 160 degrees.




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