Recipe courtesy of David Bishop
Bud and Alley's Barbequed Shrimp
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1224
- Total Fat
- 92
- Saturated Fat
- 47
- Carbohydrates
- 49
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 241
- Sodium
- 655
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
BBQ Seasoning:
1 tablespoon all-purpose seasoning, such as Everglades seasoning
1 tablespoon cayenne pepper
1 tablespoon celery salt
Shrimp:
1 tablespoon vegetable oil
1/4 cup sliced andouille sausage
6 large head-on shrimp, peeled, head and tail left on
2 cloves garlic, sliced
1 sprig fresh rosemary
1 cup white wine
3 ounces unsalted butter, cut into small pieces
1 teaspoon BBQ seasoning
Grilled Tuscan bread, for serving
Directions
- For the seasoning: Mix together the all-purpose seasoning, cayenne pepper and celery salt. Store in an airtight container.
- For the shrimp: Heat a large skillet over medium-high heat. Add the vegetable oil, sausage and shrimp. Cook for 1 minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute.
- Pour in the wine to deglaze, and then add the butter and 1/2 teaspoon of the BBQ seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add 1/2 teaspoon more of the seasoning, if needed. Reserve the remaining seasoning in an airtight container for another use.
- Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan bread.