New Orleans Style BBQ Shrimp
Rainy late nights call for some comfort food
During my college years, I finally moved off campus into a house where I could cook! With a budget and little time, I always thought that shrimp were a kind of treat yourself food. My room mate and I used to rush to the store to grab some and freeze it when it went on sale because it is tasty, easy to cook, and it cooks quickly. This recipe is one that I would make on nights when I wanted to eat soul food. They are warm and flavorful and best of all, you can just throw some pasta into the pan after you are done cooking your shrimp and you have a full delicious dinner!!
- 1 lb. Shrimp, Deveined
- 1/2 tsp Paprica
- 1/2 tsp Cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon chilli powder
- 2 Cloves Garlic, finely shred
- 1/2 teaspoon lemon Juice
- 2.5 tablespoons butter
- 1 small onion or shallot
- 1 small lemon, optional
- Begin by deveining 1 pound of shrimp. If possible, keep the shells on, they will help keep the moisture in the meat while its cooking (and save the shrimp even if you burn the outside!)
- Put the Shrimp in a Ziplock bag and add in salt, pepper, paprika, chilli, cumin, garlic, lemon juice, and thyme. And shake it a little so the shrimp are coated well
- In a pan on the stove on low heat, melt the butter and saute the onions until golden brown.
- Put your shrimp and all the spices in the pan and then add water and Worcestershire sauce. put a lid over the pan and let the shrimp cook until slightly pink (about 3 minutes).
- Flip all of the shrimp and cook for about 2 more minutes until they are cooked all the way through.
- Take the shrimp out and serve them with an extra squeeze of lemon if needed! The remaining gravy can be mixed into pasta as a sauce.