Louisiana Barbecued Shrimp Is A Must For Juneteenth According To African American Historian Toni Tipton Martin Recipes

LOUISIANA BARBECUED SHRIMP IS A MUST FOR JUNETEENTH ACCORDING TO AFRICAN AMERICAN HISTORIAN TONI TIPTON-MARTIN

Louisiana Barbecued Shrimp is a Must for Juneteenth According to African American Historian Toni Tipton-Martin image

Toni Tipton-Martin shares the best recipe for Louisiana Barbecued Shrimp and how to make this New Orleans-style shrimp for Juneteenth.

Provided by Parade

Categories Dinner, Appetizer

Time 15m

Yield 2-4

Number Of Ingredients 17

Ingredients

½ tsp salt
½ tsp dried thyme
½ tsp dried oregano
½ tsp cayenne
¼ tsp black pepper
¼ tsp crushed red pepper flakes
¼ tsp paprika
2 bay leaves, crushed
4 Tbsp (½ stick) butter
2 cloves garlic, minced
½ cup fish or chicken stock
¼ cup white wine
2 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce
1 lb shell-on shrimp
2 Tbsp minced fresh parsley
Hot crusty French bread, for serving

Steps:

In a small bowl, combine first 8 ingredients. In a large cast-iron skillet, heat butter over medium-high until melted and sizzling. Add garlic, salt mixture, stock, wine, lemon juice and Worcestershire sauce. Bring to a boil, reduce heat and simmer 5-7 minutes or until sauce thickens enough to lightly coat a spoon; shake pan as it cooks to help bring sauce together. Add shrimp, reduce heat to low and cook, turning once, 3-5 minutes or until shrimp turn pink and firm. Sprinkle with parsley. Serve immediately with bread.

Nutrition Facts :

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