New Orleans-Style Barbecued Shrimp
- Coarse salt
- 1 1/2 cups long-grain white rice
- 2 tablespoons unsalted butter
- 1 large celery stalk, diced small ( 3/4 cup)
- 1 small bunch scallions, white and green parts separated and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoons Creole seasoning
- 1/2 cup Worcestershire sauce
- 1 large lemon, sliced into 1/4-inch-thick rounds
- 1 3/4 pounds shell-on extra-large shrimp, deveined
- Produce
- Celery stalk, diced small ( 3/4 cup), large (1)
- Lemon, large (1)
- Scallions (1 small bunch)
- Condiments
- Worcestershire sauce (1/2 cup)
- Cooking & Baking
- Creole seasoning (2 teaspoons)
- Garlic cloves (2)
- Salt, Coarse (1)
- Pasta & Grains
- Shell-on (1 3/4 pounds)
- White rice, long-grain (1 1/2 cups)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published February 16, 2012 (1 year ago).
76 people saved this recipe.
