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Louisiana Killer Shrimp
2 tablespoons rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seeds
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
1/2 cup butter
1 1/2 pounds shrimp, peeled, tails on
1 loaf French bread, toasted
Pulverize the rosemary and thyme using fingers.
Place all ingredients, except shrimp and French bread, in a large pot. Simmer for 2 1/2 hours.
Five minutes before serving, add shrimp and cook about 3 to 4 minutes or until shrimp is done.
Serve shrimp with broth and toasted French bread for sopping the broth.
Yield: 4 to 6 servings
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