Contact us (225) 928-5333

  • Home
  • About Us
  • Wetland Compliance
    • Overview
    • Delineations
    • Assessments
    • Permitting
    • Compliance Projects
  • Ecosystem Restoration
    • Overview
    • Marsh Creation
    • Mitigation
    • Stream Restoration
    • Restoration Projects
  • Mitigation Banking
  • Mapping/Drone Imagery
  • More
    • Home
    • About Us
    • Wetland Compliance
      • Overview
      • Delineations
      • Assessments
      • Permitting
      • Compliance Projects
    • Ecosystem Restoration
      • Overview
      • Marsh Creation
      • Mitigation
      • Stream Restoration
      • Restoration Projects
    • Mitigation Banking
    • Mapping/Drone Imagery

  • Home
  • About Us
  • Wetland Compliance
    • Overview
    • Delineations
    • Assessments
    • Permitting
    • Compliance Projects
  • Ecosystem Restoration
    • Overview
    • Marsh Creation
    • Mitigation
    • Stream Restoration
    • Restoration Projects
  • Mitigation Banking
  • Mapping/Drone Imagery

BBQ SHRIMP

Ingredients

4-5 lbs. large shrimp (head and shell on)
1 onion, chopped
1 bunch green onions, chopped
4 lemons, chopped
4- 5 cloves garlic, minced
1 cup white wine
3-4 sprigs fresh rosemary
½ cup Worcestershire sauce
2 sticks butter
1 lb mushrooms
Creole Seasoning to taste


Steps

Wash shrimp then put into a baking dish large enough to hold all ingredients. Melt the butter and add the onion. Cook 1 minute then turn off heat and add  the green onions, garlic, lemons, white wine, rosemary and Worcestershire. Pour over shrimp. Add mushrooms and stir. Sprinkle Creole seasoning over all and stir to coat. Bake in a 375˚ oven, stirring occasionally to pull the bottom shrimp to the top until all shrimp turn pink, about 20 to 30 minutes. Serve in bowls with lots of sauce and French bread to soak up the sauce.

back to recipes

Copyright © 2018 Natural Resource Professionals - All Rights Reserved

Powered by