WATERTOWN, N.Y. (WWNY) - It's a page from famed New Orleans Chef Paul Prudhomme's "Louisiana Kitchen" cookbook.
Chef Chris Manning shows us Cajun Barbecue Shrimp. It's an easy recipe to do ahead of time, so it's ready to pair with shrimp and a variety of other meats.
See for yourself in the video.
Cajun Barbecued Shrimp
1/2 pound (2 sticks) butter, softened
1 tablespoon paprika
1 teaspoon ground red pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/4 teaspoon oregano
4 garlic cloves, minced
2 tablespoons Worcestershire sauce
1/2 cup shrimp stock or clam juice
1/2 cup room-temperature beer
Mix all ingredients to form a compound butter. The mixture will keep for a couple week in the refrigerator.
Sauté shrimp until pink on both sides and cooked through. Spoon butter mixture over shrimp and let it melt. Spoon shrimp and sauce over rice, mashed potatoes or pasta.
Also works with chicken, grilled steak, grilled pork chops, or sautéed fish.