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BBQ Shrimp Orleans Recipe from Boatwright's Dining Hall, Port Orleans Riverside


20 each Shrimp - 16/20 Count - Peeled with shells reserved
1 Tbsp Cajun Seasoning
1/2 tsp Cracked Black Pepper
1 lb Cooked Rice
2 cups Water
1 tsp Olive Oil
1/2 cup Worcestershire Sauce
1 tsp Cajun Seasoning
1/4 cup White Wine
1/4 cup Onions, Chopped
1/4 cup Salt
2 cups Heavy Cream
3 each Lemons, sliced
1/3 cup Butter
3 each Bay Leaves
1/4 cup Cracked Black Pepper
2 each Cloves Garlic (Minced)
1/4 cup Chopped Parsley

Yield: 4 servings


Peel and de-vein the shrimp leaving the tails on. Reserve the shells for the sauce. 

Sprinkle Cajun seasoning on the shrimp and next the black pepper. Rub this seasoning thoroughly over the shrimp. Refrigerate the shrimp while you are making the sauce.

Heat oil in large pot over high heat. When oil is hot, add onions and garlic, sauté for one minute.

Add the shrimp shells, Cajun seasoning, bay leaves, lemons, water, Worcestershire sauce, wine, salt, cracked black pepper. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.

Strain into a small sauce pot. Place over high heat. Bring to a boil and allow to cook until thick and syrupy, and dark brown. About 15 minutes.

Heat oil in large skillet over high heat. When oil is hot, add the seasoned shrimp and sauté them for about 2 minutes. Add the cream and all the BBQ sauce. Stir and simmer for 3-5 minutes. Remove shrimp to a warm plate, over warmed rice.

Whisk the butter into the sauce. Remove from the heat. Ladle over shrimp and onto front of plate.

Toast garlic bread and cut in half to accompany shrimp. Top with chopped parsley.

Serve hot.  



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