Barbecued Shrimp w/Buttermilk Drop Biscuits

Serves: 6
For: Barbecued Shrimp
1-1/2 cups Worcestershire sauce
3 tablespoons Creole seasoning
3 tablespoons freshly cracked black pepper
1/2 teaspoon Cayenne pepper (or more to taste if you like your shrimp super spicy)
2 cloves of garlic - minced
3 pounds jumbo shrimp - shells and heads left on
4 lemons, cut into halves
1/4 cup water
3/4 pound butter - cut into pieces

For Buttermilk Drop Biscuits:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup unsalted butter - cut into pieces
2/3 cup buttermilk
1 teaspoon honey
For: Barbecued Shrimp
  1. In a bowl, stir together first 5 ingredients. Place shrimp in a large cast iron Dutch oven and pour sauce mixture over shrimp.
  2. Squeeze lemons over shrimp mixture. Add squeezed lemons along with 1/4 cup water to the shrimp mixture in the pot. Bring to a boil over high heat, uncovered, for 6 minutes, or until the shrimp begins to turn pink, stirring frequently. Remove from heat and begin to add the butter and stir until the butter melts. Serve hot with biscuits (see recipe below)

For Buttermilk Drop Biscuits:
  1. Preheat oven to 400 degrees.
  2. Combine all dry ingredients in the bowl.
  3. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Add buttermilk and honey and mix just until the dry ingredients are moistened. Do not overwork the dough or the result will be a tough biscuit.
  4. Drop dough by rounded tablespoonfuls onto parchment lined baking sheet. Bake for 15 - 20 minutes or until golden.
  5. Yield: about 14 biscuits


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