Buttery New Orleans Shrimp
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup shallot, coarsely chopped
- 1 cup onion, coarsely chopped
- 1⁄2 cup celery, coarsely chopped
- 1⁄4 cup green bell pepper, coarsely chopped
- 3 garlic cloves, finely chopped
- 1⁄3 cup fresh parsley, finely chopped
- 1 1⁄2 lbs shrimp, shells on (see note below)
- 2 tablespoons paprika
- 1 1⁄2 teaspoons cayenne pepper
- 1 1⁄2 tablespoons dried basil
- 1 tablespoon salt
- 1 tablespoon fresh ground black pepper
- 1⁄2 cup chablis
- 1⁄2 lemon, juice of
directions
- Prepare all ingredients and have ready before you begin. Preheat Dutch oven over medium-high heat. Add butter and melt it until it starts foaming--don't let it burn.
- Turn the heat to high and add all the chopped vegetables and the parsley, stirring them quickly and constantly for about 4 minutes. As they cook, the butter will pick up the color of the bell peppers.
- Add the shrimp along with the remaining ingredients. Continue stirring, thoroughly coating shrimp with butter mixture. Keep this up for at least 3 minutes (the shrimp will begin to turn pink in spots). Once the shrimp are coated, cover the Dutch oven and cook on high heat for about 3 more minutes.
- NOTE: Look for shrimp that have their shells on but have been deveined already. If you can't find them, split shell along the back and remove vein, but leaving shell on.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.