creole spiced shrimp
This recipe can be made on the grill or baked in the oven. I prefer the grill, but sometimes weather doesn't cooperate! Shell on shrimp produces the most flavor, but if you prefer to remove the shells, use them for seafood broth. The shells are like bones and render lots of flavor.
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prep time
15 Min
cook time
30 Min
method
Grill
yield
4 serving(s)
Ingredients
- 2 pounds fresh shrimp, unpeeled
- 1 small onion, sliced
- 1 - lemon, thinly sliced
- 8 - bay leaves
- 2 tablespoons fresh oregano leaves
- 2 tablespoons worcestershire sauce
- 1 tablespoon old bay seasoning
- 2 teaspoons hot chili paste
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup unsalted butter, cut into tablespoons
- 1 cup water, divided
How To Make creole spiced shrimp
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Step 1Using small kitchen scissors, cut the shrimp shells along the curved backs. Remove the vein, keeping the shell intact. Toss the shrimp and the next 9 ingredients in a large bowl.
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Step 2Build a medium fire in a charcoal grill.
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Step 3Place four 16 x 12" sheets of heavy duty foil on a work surface. Divide the shrimp mixture among the sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp together. Add 2 tbsp butter and 1/4 cup water to each packet. Now you will crimp the foil together.
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Step 4Grill over a medium fire for about 30 minutes, until the shrimp are just opaque in the center. If you choose to bake, preheat oven to 325°F Arrange the packets on a rimmed baking sheet and bake for about 30 minutes.
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Step 5Carefully cut open the packets -- be careful, steam will escape. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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