What's cookin'

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.

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

  1. MAKE SURE SHRIMPS ARE CLEAN
  1. 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!

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