Back to Barbecued Shrimp with Rice All Reviews for Barbecued Shrimp with Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 4 med105605_0410_bbq_shrimp.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4 med105605_0410_bbq_shrimp.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
med105605_0410_bbq_shrimp.jpg
med105605_0410_bbq_shrimp.jpg
Ingredients
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
Directions
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.
Reviews (3)
Add Rating & Review 24 Ratings 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 6 1 star values: 1
Reviews (3)
Add Rating & Review 24 Ratings 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 6 1 star values: 1
Add Rating & Review
24 Ratings 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 6 1 star values: 1
24 Ratings 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 6 1 star values: 1
24 Ratings 5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 6 1 star values: 1
5 star values: 4 4 star values: 8 3 star values: 5 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 03/11/2011 @megburk: I thought that sounded like a lot of Worcestershire, so I watched the video. Martha uses 1/3c in the video. As she says, leaving the shells on just adds to the eating "experience" - using your hands. I would think that the shell would impart flavor. However, you must lose a lot of the "bbq" sauce this way, so peeled might be better if you really want to get a good amount of sauce. Also, more fork friendly! Martha Stewart Member Rating: Unrated 03/09/2011 Will this be as good with peeled shrimp? Also, 1/2 cup worcestshire sauce seems like it would overpower the dish. IS that the correct amount? I am quite the novice so any advice would be helpful! Thanks! Martha Stewart Member Rating: Unrated 03/09/2011 So delicious and healthy, too! Very easy to prepare and great for entertaining.Martha Stewart Member
Rating: Unrated 03/11/2011
@megburk: I thought that sounded like a lot of Worcestershire, so I watched the video. Martha uses 1/3c in the video. As she says, leaving the shells on just adds to the eating “experience” - using your hands. I would think that the shell would impart flavor. However, you must lose a lot of the “bbq” sauce this way, so peeled might be better if you really want to get a good amount of sauce. Also, more fork friendly!
Rating: Unrated
Rating: Unrated 03/09/2011
Will this be as good with peeled shrimp? Also, 1/2 cup worcestshire sauce seems like it would overpower the dish. IS that the correct amount? I am quite the novice so any advice would be helpful! Thanks!
So delicious and healthy, too! Very easy to prepare and great for entertaining.
All Reviews for Barbecued Shrimp with Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Barbecued Shrimp with Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
