Barbecued Creole Shrimp

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.

CREOLE SEASONING

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.