Louisiana Barbequed Shrimp - John's |
Course : Rubs
Source: John Mitchell
Serves: 1 |
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Ingredients:
5 pounds head-on U-10 shrimp |
2 1/2 cups butter |
5 teaspoons minced garlic |
1 cup dry sherry |
4 tablespoons spice mix |
2 1/2 cups olive oil |
24 pieces bay leaves |
1 teaspoon thyme |
1/2 cup chopped celery |
1/2 cup chopped parsley |
1/2 cup chopped onion |
---SPICE MIX: |
2 1/2 tablespoons rosemary |
2 1/2 tablespoons paprika |
2 teaspoons fresh ground black pepper |
1 1/4 teaspoons sweet basil |
1 1/4 teaspoons marjoram |
1 1/4 teaspoons kosher salt |
1/4 teaspoon cayenne |
2 teaspoons turmeric |
1 teaspoon fresh ground white pepper |
1 teaspoon tarragon |
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Preparation / Directions:
Grind rosemary and tarragon coarsely in a coffee mill and combine with remaining ingredients. ( Not recommended to use the coffee mill for coffee again, only for spices )
In a 14 inch skillet sweat the celery, onion and fresh parsley in
the butter and oil. Add garlic and sauté for one minute. Add remaining ingredients except shrimp and bring to boil while mixing thoroughly. Add shrimp and cook over high heat for 20 to 25 minutes stirring occasionally to assure all shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty French bread. Goes especially well with champagne!
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