New Orleans-Style Barbecue Shrimp

By Nitaj3

Ingredients

• 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
• Read more at Marthastewart.com: New Orleans-Style Barbecued Shrimp - Martha Stewart Recipes

Details

Servings 4

Preparation

Step 1

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.


Read more at Marthastewart.com: New Orleans-Style Barbecued Shrimp - Martha Stewart Recipes