New Orleans-Style Barbequed Shrimp

During my last trip to NY back in April, I did my usual shopping tour. At that time of my life I was traveling to New York once a month, for a week or two. Part of my shopping ritual was Barnes & Nobles at 5th Ave. My office was at 42nd between 5th and 6th Ave, so B&N was just around the corner.

Walking around the store checking on the latest books, DVD’s and magazines with my Grande Latte was one of those simple pleasures. But the magazines. Oh the magazines!!!! I could never get enough of them. Food, wine, decoration, fashion, traveling. You name it.

Among my favorite magazines there is “Everyday-Food” from Martha Stewart. It does not feature the most fancy or elaborated dishes but there is always something that makes my head start working.

This time was a yummy New Orleans –Style Barbecued Shrimp. I pictured the flavor of the Creole seasoning, the lemon and the Worcestershire sauce with the shrimp. Nice, nice, nice.

I hope you like it!

Ingredients

Serves 4

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

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.

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.

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.