New orleans barbecue shrimp - butter busters^
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Liquid Butter Buds |
| 6 | teaspoons | Ts seasoning blend (below) |
| ¼ | cup | Worcestershire sauce |
| 10 | ounces | Lite or nonalcholic beer |
| 1 | teaspoon | Minced garlic |
| 2 | teaspoons | Lemon juice |
| 3 | pounds | (or 4) shrimp |
| 1 | each | Loaf French or sourdough bread |
| SEASONING BLEND | ||
| 1½ | teaspoon | Lite salt, optional |
| 1½ | teaspoon | Garlic powder |
| 1½ | teaspoon | Onion powder |
| ¾ | teaspoon | Oregano |
| ¾ | teaspoon | Basil |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Cayenne pepper |
| 1½ | teaspoon | Paprika |
Directions
Combine all seasonings together. Pour Butter Buds in a nonstick skillet and saute garlic, shrimp and seasoning 2-3 minutes. Add beer, Worcestershire and lemon juice. Cook 3-6 minutes until shrimp are cooked and liquid thickens. Serve with plenty of French bread to sop up sauce. Reserve remaining seasoning for a later use. Per serving: 314 cal., 3.4g fat (10%), 209mg chol., 1g fiber, 32g pro., 32g carb., 876mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95
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