Barbeque Shrimp Orleans
- 1 cup olive oil
- 2 cups diced onion
- 2 cups diced bell pepper
- 2 cups sliced mushrooms
- 4 tablespoons chopped fresh parsley leaves
- 2 teaspoons crushed garlic
- 4 teaspoons fresh basil leaves
- 4 teaspoons fresh thyme leaves
- 4 tablespoons paprika
- 2 teaspoons cayenne pepper
- 4 teaspoons freshly ground black pepper
- 24 to 32 jumbo shrimp
- 2 cups white wine
- 4 teaspoons lemon juice
- 2 teaspoons kosher salt
- 4 teaspoons sugar
- 2 scallions, chopped
Heat oil in a large heavy Dutch oven over medium heat. Add onion, bell pepper, mushrooms, parsley, garlic, basil, thyme, paprika, cayenne, black pepper, and shrimp. Cook until shrimp are cooked about halfway, and then add wine, lemon juice, salt, and sugar; cook until shrimp turn opaque and are cooked through. Add scallions, stir to combine, and serve immediately, over rice if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Thank you! your flag was submitted.
More Recipes and Ideas:
Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes, Shrimp on Sugarcane with Rum Glaze, Orange Wine Shrimp Cocktail, Antipasti Recipes, Easy Breakfast, Easy Pasta, Easy Lunch, Stuffed Pork Chops Recipes, Artichoke Appetizer Recipes