Louisiana Barbequed Shrimp - John's

Recipe Ingredients

5 lbs	2270g / 80oz	Head-on U-10 shrimp
2 1/2 cups	495g / 17oz	Butter
5 teaspoons	25ml	Minced garlic
1 cup	237ml	Dry sherry
4 tablespoons	60ml	Spice mix
2 1/2 cups	592ml	Olive oil
24		Bay leaves
1 teaspoon	5ml	Thyme
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped parsley
1/2 cup	31g / 1.1oz	Chopped onion
		SPICE MIX:
2 1/2 tablespoons	37ml	Rosemary
2 1/2 tablespoons	37ml	Paprika
2 teaspoons	10ml	Fresh ground black pepper
1 1/4 teaspoons	6.3ml	Sweet basil
1 1/4 teaspoons	6.3ml	Marjoram
1 1/4 teaspoons	6.3ml	Kosher salt
1/4 teaspoon	1.3ml	Cayenne
2 teaspoons	10ml	Turmeric
1 teaspoon	5ml	Fresh ground white pepper
1 teaspoon	5ml	Tarragon

Recipe Instructions

Grind rosemary and tarragon coarsely in a coffee mill and combine with remaining ingredients. ( Not recommended to use the coffee mill for coffee again, only for spices )

In a 14 inch skillet sweat the celery, onion and fresh parsley in

the butter and oil. Add garlic and saute for one minute. Add remaining ingredients except shrimp and bring to boil while mixing thoroughly. Add shrimp and cook over high heat for 20 to 25 minutes stirring occasionally to assure all shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty French bread. Goes especially well with champagne!

Source:
John Mitchell

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