Monika Lisowska

Monika Lisowska

Monika Lisowska
More ideas from Monika
New Orleans Barbequed Shrimp 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled 1/2 cup Worcestershire sauce 2 tablespoons fresh lemon juice (about 2 lemons) 2 teaspoons ground black pepper 2 teaspoons cracked black pepper 2 teaspoons Creole seasoning 1 teaspoon minced garlic 1 1/2 cups (3 sticks) cold unsalted butter, cubed French bread as accompaniment

New Orleans Barbequed Shrimp - Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce.