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ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT livenletdine@gmail.com f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank

INGREDIENTS

2 Lb. Shrimp, cleaned Kosher salt Fresh Ground Black Pepper 1/2 tsp Paprika Pinch of Red Pepper Flakes 3/4 tsp. Cayenne 1 tsp. Dried Oregano 2 Bay Leaves, crushed well 1 tsp. Dried Thyme Leaves (not ground) 1 Stick Real Butter 4 Garlic Cloves, minced
New Orleans Barbecue Shrimp 
Combine the Cayenne, Paprika, Red Pepper Flakes, Oregano, Crushed Bay leaf, Thyme, Black Pepper and Kosher Salt in a small bowl, set aside. In a large deep walled skillet melt the butter over medium high heat till hot and foaming. Add the seasoning mixture and stir to bloom. Add the garlic and cook for another 90 seconds. Add the white wine, shrimp or chicken stock, Worcestershire and lemon juice. Bring to a boil then reduce heat to medium to obtain a strong simmer. Simmer for 5-7 minutes or until the sauce has reduced and the alcohol has cooked off. Taste with a spoon and add the Vegetable Bouillon powder and lemon juice / Worcestershire if needed to balance the acidity. Add the shrimp and cook for 3- five minutes. Sprinkle with the Accent (MSG). Flip and Cook for another 3-5 minutes. Then you will want to stir fry (sort of) to make sure all the shrimp are thoroughly and evenly cooked. Pour into a bowl. Lightly sprinkle with Creole Seasoning and garnish with chopped fresh parsley. Serve hot with slices of Grilled French Bread.
New Orleans BBQ Shrimp
1 Stick Real Butter 4 Garlic Cloves, minced 1/3 Cup Pinot Grigio 1 Cup Shrimp or Chicken Broth 3-4 Tblsp. Lemon Juice (to taste) 3 Tblsp Worcestershire Sauce ¼ tsp. Knorr Bouillon Powder Pinch of Accent (MSG) (optional) Pinch of Creole Seasoning Sliced Lemons, Chilled for serving ½ cup Fresh Chopped Parsley Grilled Slices of French Bread
New Orleans Barbecue Shrimp 
Recipe Blank

INGREDIENTS

2 Lb. Shrimp, cleaned Kosher salt Fresh Ground Black Pepper 1/2 tsp Paprika Pinch of Red Pepper Flakes 3/4 tsp. Cayenne 1 tsp. Dried Oregano 2 Bay Leaves, crushed well 1 tsp. Dried Thyme Leaves (not ground) 1 Stick Real Butter 4 Garlic Cloves, minced
NAVIGATION
SOCIAL
ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT  livenletdine@gmail.com f:
Copyright 2002 Blacks Culinary
Combine the Cayenne, Paprika, Red Pepper Flakes, Oregano, Crushed Bay leaf, Thyme, Black Pepper and Kosher Salt in a small bowl, set aside. In a large deep walled skillet melt the butter over medium high heat till hot and foaming. Add the seasoning mixture and stir to bloom. Add the garlic and cook for another 90 seconds. Add the white wine, shrimp or chicken stock, Worcestershire and lemon juice. Bring to a boil then reduce heat to medium to obtain a strong simmer. Simmer for 5-7 minutes or until the sauce has reduced and the alcohol has cooked off. Taste with a spoon and add the Vegetable Bouillon powder and lemon juice / Worcestershire if needed to balance the acidity. Add the shrimp and cook for 3- five minutes. Sprinkle with the Accent (MSG). Flip and Cook for another 3-5 minutes. Then you will want to stir fry (sort of) to make sure all the shrimp are thoroughly and evenly cooked. Pour into a bowl. Lightly sprinkle with Creole Seasoning and garnish with chopped fresh parsley.
1 Stick Real Butter 4 Garlic Cloves, minced 1/3 Cup Pinot Grigio 1 Cup Shrimp or Chicken Broth 3-4 Tblsp. Lemon Juice (to taste) 3 Tblsp Worcestershire Sauce ¼ tsp. Knorr Bouillon Powder Pinch of Accent (MSG) (optional) Pinch of Creole Seasoning Sliced Lemons, Chilled for serving ½ cup Fresh Chopped Parsley Grilled Slices of French Bread
Live and Let Dine
Live n Let Dine