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New Orleans-Style Barbecued Shrimp

New Orleans-Style Barbecued Shrimp

A big pot of quick-cooking seafood turns a weeknight meal into a party. Let the good times roll!

Everyday Food, April 2010 http://www.marthastewart.com/340983/new-orleans-style-barbecued-shrimp
3.545455
Rated
70.9091100(11)11
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  1. In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
  2. Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
  3. Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.

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