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Louisiana Barbecued Shrimp from Toni Tipton-Martin & B. Smith
Ingredients
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon paprika
  • 2 bay leaves, crushed
  • 4 tablespoons (½ stick) butter
  • 2 garlic cloves, minced
  •  
  • ¼ cup white wine
  • ½ cup fish stock (or chicken stock)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 pound shell-on shrimp
  • 2 tablespoons minced fresh parsley
  • Hot crusty French bread, for serving
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