Peel-and-Eat Shrimp with Spicy Creole Sauce
Recipe: #8318
February 28, 2013
Categories: Snacks, Shrimp, Appetizers, Baby Shower, Fathers Day Game/Sports Day, Labor Day, Gluten-Free, High Protein, No Eggs, more
"This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, the shrimp are a must served with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (91.5 g)
- Calories 421.1
- Total Fat - 28.6 g
- Saturated Fat - 6.4 g
- Cholesterol - 2.8 mg
- Sodium - 310.5 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 4.2 g
- Sugars - 1.6 g
- Protein - 3.9 g
- Calcium - 62.9 mg
- Iron - 1.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
Step 2
Add in the unpeeled, uncooked shrimp and toss to coat.
Step 3
In a large skillet melt 4 tablespoons butter over medium heat.
Step 4
Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
Step 5
Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
Step 6
Add in remaining 4 tablespoon butter and stir until melted.
Step 7
Transfer the shrimp to a large bowl.
Step 8
Pour sauce from skillet over the shrimp and serve.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying shrimp, look for ones that are plump, moist and smell like the ocean.
- When buying butter, use unsalted butter for best results.
- Substitute the Worcestershire sauce for soy sauce - Soy sauce will provide a slightly sweet and salty flavor and is a great alternative to Worcestershire sauce.
- Substitute the garlic powder for fresh garlic - Fresh garlic will provide a stronger flavor to the dish and will add a nice aroma.
Garlic-Ginger Shrimp In a large bowl combine 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1/2 teaspoon of seasoned salt, 1/4 teaspoon of fresh ground black pepper, 1/4 teaspoon of dried oregano, 1/8 teaspoon of onion powder, 1/8 teaspoon of cayenne pepper and 1/8 teaspoon of dried thyme; mix to combine. Add in the unpeeled, uncooked shrimp and toss to coat. In a large skillet melt 4 tablespoons butter over medium heat. Add in Worcestershire sauce, lemon juice, minced garlic and minced ginger; saute until garlic and ginger are tender (about 2 minutes). Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes). Add in remaining 4 tablespoon butter and stir until melted. Transfer the shrimp to a large bowl. Pour sauce from skillet over the shrimp and serve.
Roasted Asparagus with Garlic - Roasted asparagus with garlic is a simple and delicious side dish that pairs perfectly with the spicy Creole sauce from the Peel-and-Eat Shrimp. The asparagus is roasted with garlic and olive oil to bring out its natural sweetness, and then finished with a sprinkle of salt and pepper. The combination of the spicy Creole sauce and the roasted asparagus is sure to be a hit!
Cajun Rice Pilaf: Cajun Rice Pilaf is the perfect accompaniment to the Roasted Asparagus with Garlic and Peel-and-Eat Shrimp. This flavorful dish combines long grain white rice with a blend of Cajun spices, onions, bell peppers, and celery for a delicious and filling side. The Cajun flavors in the rice perfectly complement the spicy Creole sauce from the shrimp, making this a great dish to serve alongside the asparagus.
FAQ
Q: How long should the shrimp cook for?
A: The shrimp should cook until opaque in the center, which should take about 3 minutes.
Q: What temperature should I cook the shrimp at?
A: For best results, the shrimp should be cooked over medium-high heat, about 375-400 degrees Fahrenheit.
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Fun facts:
The Worcestershire sauce used in this recipe is said to have been invented by Lord Sandys, a former Governor of Bengal in India, in the early 1800s.
The Creole sauce in this recipe is a combination of French and Spanish influences and is a popular dish in New Orleans, a city known for its rich history and culture.