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BBQ Shrimp Orleans
Boatwright's Dining Hall -- Port Orleans Riverside Resort
Yield = 4 Servings
20 ea. Shrimp - 16/20 Count - Peeled with shells reserved.
1 tbs. 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 ea. Lemons, sliced
1/3 cup Butter
3 ea. Bay Leaves
1/4 cup Cracked Black Pepper
2 ea. Cloves Garlic (Minced)
1/4 cup Chopped Parsley
1.) 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.
2.) 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, 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.
3.) 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.
Wisk the butter into the sauce. Remove from the heat. Ladle over shrimp and
on front of plate.
4.) Toast garlic bread and cut in half to accompany shrimp.
Top with chopped parsley. Serve Hot.
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