Mr Jims Louisiana Bbq Shrimp Food

MR. JIM'S LOUISIANA BBQ SHRIMP

Steps:

• Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
• Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

MR JIM'S LOUISIANA BARBECUED SHRIMP

Steps:

• Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
• Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve in a shallow serving bowl with bread.

LOUISIANA BBQ SHRIMP

Steps:

• For the BBQ butter: Chop the garlic in a food processor. Add the butter, hot sauce, Creole seasoning, Creole mustard, Worcestershire sauce and lemon zest and juice, and process until well blended.
• For the shrimp: Add the bacon to a cast-iron skillet over medium-high heat and render until crispy. Drain on paper towels and reserve. Add the shrimp to the hot bacon drippings and brown on both sides over high heat. Add the BBQ butter, then deglaze with the white wine and cook for 4 minutes. Stir in the parsley and green onions.
• For the herb salad: In a medium bowl, toss the micro basil with the cider vinegar and olive oil. Season with salt and pepper.
• To serve: Place the toast points on plates, top with shrimp and pour the sauce. Garnish with the herb salad and crispy bacon lardons.

LOUISIANA BBQ SHRIMP

Steps:

• Heat the butter in a large cast iron skillet over medium heat until sizzling hot. Add the onion, garlic, 1 tablespoon parsley, and bay leaves and cook and stir until the garlic is aromatic, about 1 minute. Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves. Add the beer, worcestershire, hot sauce, and red pepper flakes and stir to mix. Thinly slice the reserved lemon halves and add to the skillet. Bring the mixture to a low boil and simmer for 3 to 4 minutes.
• Season the shrimp all over with salt and pepper and add to the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 or 5 minutes. Remove and discard the bay leaves. Season with salt and pepper if needed and sprinkle with the remaining 2 tablespoons parsley.