Oyster shells are impossible to find in Arkansas. Luckly, there are SOS oyster shells. These stainless steel, reuseable shells are perfect substitutes for the original shells. This week, I am sharing two recipes from Chef Frank Brigtsen that use these shells.
36 jumbo headless shrimp (about 3 pounds)
2 sticks butter softened
2 cloves garlic, minced
1 teaspoon ground black pepper
1/2 teaspoon dried sweet basil
1/2 dried whole-leaf oregano
1/4 teaspoon dried whole leaf thyme
4 teaspoons Worcestershire sauce
1/4 cup beer
Preheat outdoor grill to 350℉ with grill lid closed. Peel shrimp, leaving tails intact, devein, if desired. Set aside.
Melt three teasoons butter in a small saucepan over medium-high heat. Add garlic and black pepper, sauté one minute. Add basil, oregano, and thyme, sauté 30 seconds. Deglaze woth Worcestershire sauce. Add beer, simmer two minutes or until liquid reduces by half. Remove from heat and add remaining butter, whisking just until it melts; set aside.
Arrange three shrimp in each of 12 oyster shells. Place shells on heated grill using long-handled tongs. Grill four to fine minutesor until shrimp begin to turn pink. Carefully spoon one tablespoon seasoned butter evenly over shrimp in each shell, watching for flare-ups. Grill additional three to five minutes or until shrimp are fully cooked. Serve immediately.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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