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Recipe courtesy of Michaul's Live Cajun Music & Restaurant

Show: Rachael Ray's Tasty Travels

Episode: New Orleans

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Barbeque Shrimp Orleans
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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