Blanche Pino and Barbecue Easy Peel Shrimp
Blanche Pino and Barbecue Easy Peel Shrimp
Ingredients
For the Herb Broth
- 1/2 cup unsalted butter
- 2 tablespoons garlic, minced
- 1/4 cup shallots, minced
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Blanche Pino Shrimp
- 1 pound easy peel shrimp, large, deveined, shells on
- 1 1/2 cups herb broth, prepared
- 1 tablespoon fresh chives, minced, for garnish
For the Barbecue Easy Peel Shrimp
- 1 pound easy peel shrimp, large, deveined, shells on
- 1 1/2 cups herb broth, prepared
- 1/2 cup barbecue sauce, your favorite brand
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, or to taste
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Herb Broth: In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and minced shallots and sauté until fragrant and softened, about 2-3 minutes.
⏱️ 5 min
- 2
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 3-4 minutes.
⏱️ 4 min
- 3
Add the chicken broth, fresh parsley, fresh thyme, fresh oregano, lemon juice, red pepper flakes, salt, and black pepper. Bring the broth to a gentle simmer and cook for 5-7 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
⏱️ 7 min
- 4
For the Blanche Pino Shrimp: In a separate large skillet or pot, bring 1 1/2 cups of the prepared herb broth to a rolling boil over high heat.
⏱️ 3 min
- 5
Add 1 pound of easy peel shrimp to the boiling broth. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp with a slotted spoon and transfer to a serving dish. Garnish with fresh chives.
⏱️ 3 min
- 6
For the Barbecue Easy Peel Shrimp: In another large skillet or pot, combine the remaining 1 1/2 cups of herb broth, barbecue sauce, Worcestershire sauce, and hot sauce. Bring to a simmer over medium heat.
⏱️ 3 min
- 7
Add the remaining 1 pound of easy peel shrimp to the simmering barbecue broth. Cook for 3-4 minutes, or until the shrimp turn pink and opaque and are coated in the sauce. Serve immediately, garnished with fresh cilantro.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Blanche Pino and Barbecue Easy Peel Shrimp
For the Herb Broth
- 1/2 cup unsalted butter
- 2 tablespoons garlic, minced
- 1/4 cup shallots, minced
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Blanche Pino Shrimp
- 1 pound easy peel shrimp, large, deveined, shells on
- 1 1/2 cups herb broth, prepared
- 1 tablespoon fresh chives, minced, for garnish
For the Barbecue Easy Peel Shrimp
- 1 pound easy peel shrimp, large, deveined, shells on
- 1 1/2 cups herb broth, prepared
- 1/2 cup barbecue sauce, your favorite brand
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, or to taste
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Herb Broth: In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and minced shallots and sauté until fragrant and softened, about 2-3 minutes.
⏱️ 5 min - 2
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 3-4 minutes.
⏱️ 4 min - 3
Add the chicken broth, fresh parsley, fresh thyme, fresh oregano, lemon juice, red pepper flakes, salt, and black pepper. Bring the broth to a gentle simmer and cook for 5-7 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
⏱️ 7 min - 4
For the Blanche Pino Shrimp: In a separate large skillet or pot, bring 1 1/2 cups of the prepared herb broth to a rolling boil over high heat.
⏱️ 3 min - 5
Add 1 pound of easy peel shrimp to the boiling broth. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp with a slotted spoon and transfer to a serving dish. Garnish with fresh chives.
⏱️ 3 min - 6
For the Barbecue Easy Peel Shrimp: In another large skillet or pot, combine the remaining 1 1/2 cups of herb broth, barbecue sauce, Worcestershire sauce, and hot sauce. Bring to a simmer over medium heat.
⏱️ 3 min - 7
Add the remaining 1 pound of easy peel shrimp to the simmering barbecue broth. Cook for 3-4 minutes, or until the shrimp turn pink and opaque and are coated in the sauce. Serve immediately, garnished with fresh cilantro.
⏱️ 4 min