Spicy New Orleans Barbecue Shrimp
Steamed Rice and Browned Butter Broccoli
Ingredients
- 4 Tbsp butter, divided
- 4 cloves garlic, minced
- 2 Tbsp hot sauce
- ¼ cup Worcestershire sauce
- ⅓ cup white wine (or use beer or chicken broth)
- 2 Tbsp fresh lemon juice
- 2 lb large shrimp, peeled and deveined
- 1 Tbsp Creole seasoning
- 2 tsp pepper
Instructions
- Melt 2 Tbsp butter in a large skillet over medium-high heat; add garlic, and cook 30 seconds. Add hot sauce, Worcestershire, wine, and lemon juice; bring to a boil, reduce heat, and simmer until sauce is reduced by half.
- Meanwhile, toss shrimp with Creole seasoning and pepper; add to skillet, and cook, stirring occasionally, 3 to 4 minutes or until shrimp turn pink. Stir in 2 Tbsp butter until melted.
Side Dish Ingredients
- 1½ cups long-grain white rice
- ¼ cup butter
- 1 head broccoli, cut into florets
Side Dish Instructions
- Preheat oven to 400°F. Cook rice according to package directions.
- Melt butter in a small saucepan over medium heat, stirring constantly, 4 minutes or just until butter begins to turn golden brown.
- Immediately remove from heat, and pour butter onto a rimmed baking sheet. Add broccoli; toss.
- Bake 12 minutes or until tender. Season with salt and pepper to taste.
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