Creole Spice
8oz Salt 2oz. Garlic – granulated 2oz. Black Pepper Ground 1 tsp. Cayenne Pepper
1 tsp. Thyme 1 tsp. Oregano 2 oz. Paprika 1 tbls. Onion – Granulated
To do: 14 Large Shrimp head on if possible. 6 tbls. of Very cold Un salted butter
(very important to be un salted) 1 ½ tsp. Black Pepper ground 1 ½ tsp. Black
Pepper – cracked 1 tsp. Creole Seasoning 3 tbls. Lea & Perrins Worcestershire
sauce (Not Frenchs!!) 1 tsp. Garlic – chopped Juice of 1 lemon 2ozs. of water
Place shrimp and all ingredients except lemon juice & butter in the hottest pan
you can get on the fire.
Stir fry until shrimp look pink(the will be almost done!) add lemon juice keep
stirring for about 30 seconds
Add butter stir until butter starts to melt just a little.
THEN REMOVE FROM STOVE COVER AND LET SIT UNTIL ALL BUTTER IS MELTED
ABOUT 3 TO 5 MINUTES SERVE WITH FRENCH BREAD FOR DIPPIN’
Lassez Bon ton roule’
8oz Salt 2oz. Garlic – granulated 2oz. Black Pepper Ground 1 tsp. Cayenne Pepper
1 tsp. Thyme 1 tsp. Oregano 2 oz. Paprika 1 tbls. Onion – Granulated
To do: 14 Large Shrimp head on if possible. 6 tbls. of Very cold Un salted butter
(very important to be un salted) 1 ½ tsp. Black Pepper ground 1 ½ tsp. Black
Pepper – cracked 1 tsp. Creole Seasoning 3 tbls. Lea & Perrins Worcestershire
sauce (Not Frenchs!!) 1 tsp. Garlic – chopped Juice of 1 lemon 2ozs. of water
Place shrimp and all ingredients except lemon juice & butter in the hottest pan
you can get on the fire.
Stir fry until shrimp look pink(the will be almost done!) add lemon juice keep
stirring for about 30 seconds
Add butter stir until butter starts to melt just a little.
THEN REMOVE FROM STOVE COVER AND LET SIT UNTIL ALL BUTTER IS MELTED
ABOUT 3 TO 5 MINUTES SERVE WITH FRENCH BREAD FOR DIPPIN’
Lassez Bon ton roule’
| • Broox's BBQ Shrimp |
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