This season on Fox Sports Southwest's "Texans Huddle" show, various Texans players
will be showcasing their favorite recipes for a segement called "What's Cookin'."
This week offensive lineman Todd Washington dishes out his shrimp creole.
Previous recipes: **Eric Brown's dry-rub ribs** | **Fred Weary's roast** | **Moran Norris' steak** | **Corey Sears' chicken with mushroom sauce** | Kris Brown's runza casserole | Troy Evans' BLT dip
TODD WASHINGTON'S SHRIMP CREOLE
INGREDIENTS:
1 LB PEELED AND DE-VEINED SHRIMP
3 TABLESPOONS CREOLE SEASONING
2 TABLESPOONS TABASCO SAUCE
1 LARGE GREEN PEPPER
1 TABLESPOON CHILI POWDER
2 TABLESPOONS JANES ORIGINAL MIXED UP SALT
3 CUPS OLIVE OIL
1/2 STICK BUTTER
DIRECTIONS
- MAKE SURE SHRIMPS ARE CLEAN
- SPRINKLE ENOUGH CREOLE SEASONING ON SHRIMP TO COVER THEM UP 3. MIX TOGETHER USING HANDS 4. ADD 1 TABLESPOON OF TABASCO SAUCE AND MIX AGAIN 5. CUT GREEN PEPPER INTO 1 INCH BY 1 INCH PIECES 6. ADD PEPPERS TO BOWL 7. MIX IN CHILI POWDER 8. ADD ENOUGH OLIVE OIL TO COVER TOP OF SHRIMP MIXTURE 9. ALLOW MIXTURE TO SIT FOR 1 HOUR 10. PLACE SHRIMP AND GREEN PEPPERS ON SKEWERS 11. MELT BUTTER IN MICROWAVE IN SEPERATE BOWL 12. ADD 1 TABLESPOON OF TABASCO SAUCE TO BUTTER 11. HEAT GRILL TO MEDIUM 13. PLACE SKEWERS ON GRILL 14. ADD BUTTER/TABASCO SAUCE USING BRUSH 15. COOK SKEWERS ROTATING EVERY 2 MINUTES...BRUSHING WITH BUTTER/TABASCO EVERY 2 MINUTES 16. COOK UNTIL SHRIMP HAVE CHANGED COLOR AND ARE WELL COOKED 17. ENJOY!
