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{A Quick Meal} New Orleans Style Barbecued Shrimp


Y’all know I loves a quick meal. Nothing grinds my nerves so, than being stuck in a hot kitchen in the summer.

This week I went with a recipe that I’ve made before but it’s been awhile. I even mentioned it last year on my 5 Quick and Easy Meals for Summer post.

I got the recipe from Martha Stewart. The only tweak I made was substituting Old Bay for the Cajun Seasoning in hopes that it wouldn’t be so spicy this time around and it worked. I served ours with rice but I could easily see subbing the rice for grits. I wish I would’ve thought of that. Nothing like creamy grits with fish or shrimp.

Anywho.

Barbecued Shrimp

Mimimal chopping was involved

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You do know everything tastes better with a little butter.

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5-7 minutes in the pan

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Ready to eat

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Here’s the recipe

Ingredients

    • Coarse salt
    • 1 1/2 cups long-grain white rice
    • 2 tablespoons unsalted butter
    • 1 large celery stalk, diced small ( 3/4 cup)
    • 1 small bunch scallions, white and green parts separated and thinly sliced
    • 2 garlic cloves, thinly sliced
    • 2 teaspoons Creole seasoning
    • 1/2 cup Worcestershire sauce
    • 1 large lemon, sliced into 1/4-inch-thick rounds
    • 1 3/4 pounds shell-on extra-large shrimp, deveined

Directions

  1. In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
  2. Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
  3. Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.

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