{"id":2978,"date":"2016-02-12T13:29:10","date_gmt":"2016-02-12T20:29:10","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2978"},"modified":"2016-05-18T15:52:56","modified_gmt":"2016-05-18T21:52:56","slug":"new-orleans-barbecued-shrimp","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/new-orleans-barbecued-shrimp.html","title":{"rendered":"New Orleans Barbecued Shrimp"},"content":{"rendered":"<p><em>There is no barbecue sauce or grill involved with these outstandingly good shrimp.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 medium lemon<\/li>\n<li>8 oz (1 cup) unsalted butter<\/li>\n<li>2 Tab Worcestershire sauce<\/li>\n<li>1 Tab chopped garlic<\/li>\n<li>2 Tab sliced shallots<\/li>\n<li>2 beers (cheap, light)<\/li>\n<li>1 tsp smoked paprika<\/li>\n<li>1\/4 tsp cayenne pepper<\/li>\n<li>1\/4 oz kosher salt<\/li>\n<li>1\/2 tsp freshly ground black pepper<\/li>\n<li>12 c chopped scallions<\/li>\n<li>24 shrimp, peeled, no tails<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Cut the lemon in half crosswise.<\/li>\n<li>Juice it.<\/li>\n<li>Press each half flat on a cutting board, and then cut into 1\/2 inch wide strips.<\/li>\n<li>Melt half the butter in a 12 inch skillet over medium-high heat.<\/li>\n<li>Add the shrimp and cook 1 minute.<\/li>\n<li>Add the lemon, Worcestershire sauce, cayenne, salt, ground pepper.<\/li>\n<li>Reduce.<\/li>\n<li>Add half the beer.<\/li>\n<li>Drink the other half. \u00a0It&#8217;s ok, you are following a recipe written by a professional chef. Don&#8217;t let others judge you,. \u00a0Drink the other one if you want. \u00a0Who is in charge here anyway, right?<\/li>\n<li>Stir and simmer for about 5 minutes to blend the flavors, being careful not to let the garlic brown.<\/li>\n<li>Add the remaining butter.<\/li>\n<li>Stir to create a sauce.<\/li>\n<li>Add the green onions.<\/li>\n<li>Serve with grits or rice.<\/li>\n<\/ol>\n<p><strong>Serves: \u00a0<\/strong>Maybe 4, maybe 6. \u00a0It is really tasty!<\/p>\n<p><strong>Source:<\/strong> \u00a0Greg Strickland, Executive Chef, Vi at Highlands Ranch, CO<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There is no barbecue sauce or grill involved with these outstandingly good shrimp. Ingredients: 1 medium lemon 8 oz (1 cup) unsalted butter 2 Tab Worcestershire sauce 1 Tab chopped garlic 2 Tab sliced shallots 2 beers (cheap, light) 1 tsp smoked paprika 1\/4 tsp cayenne pepper 1\/4 oz kosher salt 1\/2 tsp freshly ground &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/new-orleans-barbecued-shrimp.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;New Orleans Barbecued Shrimp&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[21],"tags":[92],"class_list":["post-2978","post","type-post","status-publish","format-standard","hentry","category-entree-seafood","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2978"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2978\/revisions"}],"predecessor-version":[{"id":3018,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2978\/revisions\/3018"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}