WWNO skyline header graphic
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
Local Newscast
Hear the latest from the WWNO/WRKF Newsroom.

Support local, independent journalism on WWNO with your Member Fest gift now! Click the donate button or Call 844-790-1094.

BBQ and Labor Day Weekend

http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-921644.mp3

BBQ SHRIMP (Serves 6)

6 pounds large shrimp, head on
1 lbs. butter, melted
10 cloves garlic, peeled and cracked open
3 lemons
2 tablespoons salt
1 tablespoons paprika
1 teaspoon cayenne pepper
2 teaspoons freshly cracked black pepper
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon dry ginger
1 tsp celery seed
1 tablespoon cardomom

Strip peel from lemons in long pieces, then juice the lemons. Add all ingredients to the melted butter. Place shrimp in a roasting pan and pour the sauce over. Marinate for up to 1 hour unrefrigerated or as long as overnight in the refrigerator. (If marinated under refrigeration, bring to room temperature before cooking.)
Cook shrimp under the broiler for 3 - 5 minutes on each side, until the shrimp begin to brown. Serve in soup bowls with plenty of hot French bread for dipping.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.