This was the winning shrimp recipe from my recipe cook-off last night in my kitchen! Although not by far, I think I liked this one the best. It was spicy, and super flavorful. I definitely recommend a squeeze of lemon on top. And if you’re in Consolidation or Stabilization, the sauce is definitely something you don’t want to leave behind. A big piece of crunchy whole-wheat bread would go perfectly with this dish. I’m back to a few days of PP so I loved it just as is. Bon Appetit!
BARBECUED CREOLE SHRIMP
1 1/2 lbs jumbo shrimp, peeled, deveined, with tails left on
1/2 cup Worcestershire sauce
juice and zest from a lemon
2 T Creole seasoning
2 cloves garlic, finely chopped
1 1/2 cup low sodium chicken broth with 1 T cornstarch, whisked together
Over high heat, cook the shrimp, Worcestershire, lemon juice and zest, seasoning and garlic and cook until shrimp is pink, about 1 minute on each side. Turn the heat down to medium and add the chicken broth and cornstarch mixture. Cook until sauce thickens, about 3-5 minutes. If you need more time to thicken the sauce, don’t overcook the shrimp, just remove them and turn the sauce up, then pour the sauce over the shrimp and serve.
3 T sweet or smoked paprika
2 T salt
2 T garlic powder
1 T onion powder
1 T pepper
1 1/2 T cayenne pepper
1 T oregano
Put all ingedients in a food processor and pulse til smooth.