Barbecued Shrimp Brushed with Creole Butter
- 1 1/2 pounds Large shrimp; shells on
- 1/2 teaspoons Freshly ground black pepper
- 8 Cloves garlic
- 1/2 teaspoons Freshly ground white pepper
- 4 Shallots
- 1 teaspoon Cayenne pepper
- 1/4 cups Fresh oregano leaves; chopped
- 2 Lemon; cut in wedges
- 2 tablespoons Fresh thyme leaves
- 1/2 pounds Unsalted butter; softened
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoons Salt
For the shrimp:
- Using small, sharp scissors, snip along the top ridge of each shrimp
- Using a small knife, cut into the top surface of the shrimp to reveal
the vein, then rinse it away.
For the Creole butter:
- In a food processor, mince the garlic, shallots, oregano and thyme.
- Add the butter, Worcestershire sauce, salt, and peppers and process
until thoroughly blended.
- Fit the Creole Butter between the shell and shrimp and refrigerate.
- Set aside the lemon wedges.
- The recipe up to this point can be completed 8 hours in advance of
cooking, if desired.
- Preheat a gas grill to medium.
- When the grill is preheated, brush it with oil, then place the shrimp on
- When the shells turn pink on the underside, turn the shrimp over.
- Cut into a shrimp to test for doneness.
- The shrimp are done when the shells turn pink and the shrimp meat has
lost its raw inside color, about 6 minutes.
- Serve the shrimp immediately on 4 heated dinner plates accompanied by
lemon wedges and napkins.
This recipe was posted at our old message board.
Cajun Recipes-Cajun and Creole Recipes
Photo credit: Vox Efx.