If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Criolla's Barbecue Shrimp
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- #2891
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 pound jumbo shrimp
1 pound unsalted butter
3 tablespoons Worcestershire sauce
2 tablespoons freshly ground black pepper
1/2 lemon, sliced
1 tablespoon fresh parsley, minced
1/3 cup shellfish stock or water
salt, to taste
directions
In a medium skillet on medium heat, add the butter, Worcestershire Sauce, black pepper and lemon.
Add the shrimp when the butter is two-thirds melted.
Add the rest of the ingredients. Shake pan while shrimp is cooking. Serve hot.
Recipe Source: chef Johnny Earles' Criolla's restaurant
added by
totallymartha
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
One more thing - This recipe says "shake the pan" while cooking the shrimp. The original recipe on the restaurant's site said to move the pan in a circular motion like your mom did when making stovetop popcorn! Johnny even included a quaint admonition to circle the pan clockwise or counterclockwise depending on whether the moon was waxing or waning (I could never remember which but it seems to turn out the same).
June 24, 2012
This is just as the recipe was originally posted on Criolla's web site when the restaurant was still open. It contains one error - the POUND of butter is obviously too much. I have found that a STICK of butter is about right for the recipe amounts. I almost never have to add water or stock to make it come out the right consistency since the shrimp usually adds some liquid of its own. Difficulty rating should be "simple"! Life is not quite the same since Criolla's closed though!