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BBQ Shrimp

makes 6 servings

This is a great lower sodium recipe!
ingredients
4 Tablespoons, divided Butter, unsalted
3 Cloves Garlic, sliced thin
¾ cup White Onion, minced
24 whole Jumbo Shrimp, peeled and deveined
½ teaspoon White Pepper, ground
¾ teaspoon File Powder
3 Tablespoons Worcestershire Sauce
12 oz. American Lager
1 ½ cups Seafood Stock, no salt added
1 sprig Fresh Thyme
¼ sprig Fresh Rosemary
1 teaspoon Creole Mustard
1 teaspoon Dried Shitake Mushroom Powder*
how to prepare
      

Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the garlic and white onions and sweat them until they are soft and smell sweet; 4 – 5 minutes. Add the shrimp and the seasonings and sauté for 2 – 3 minutes. Once the shrimp turn a light pink, remove them from the pan and add all of the remaining ingredients except the last 2 tablespoons of butter. Bring the sauce to a rapid boil then reduce the heat cook on a hard simmer for 3 – 5 minutes. The sauce should reduce by a third and thicken slightly. At this point, add the shrimp back to the pan and finish cooking the

shrimp; 2 – 3 minutes. Once the shrimp are cooked, turn off the heat and swirl in the remaining butter. Serve hot over grits.

 

 

*If you cannot find Dried Shitake Mushroom Powder, use whole dried mushrooms and dice finely. 

 

 
Price: $3.00
Quantity:
Herbal Pizza & Pasta Magic™ 3oz.
Pure Parmesan cheese with the highest quality herbs and spices.Chef Paul's versatile blend that adds excitement to soups, salads, egg dishes and your favorite pizza and pasta selections.No added salt....

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