New Orleans-Style Barbecued ShrimpA big pot of quick-cooking seafood turns a weeknight meal into a party. Let the good times roll!
  • 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
servings:4
  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.
15 min15 min30 min

New Orleans-Style Barbecued Shrimp

A big pot of quick-cooking seafood turns a weeknight meal into a party. Let the good times roll!
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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. 1In 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. 2Meanwhile, 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. 3Add 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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