BARBECUE SHRIMP
This dish has nothing to do with a barbecue pit or barbecuing. Why is it
called "barbecued" shrimp? Beats the hell out of me. If you're really
curious, ask someone at Pascal's Manale Restaurant on Napoleon Avenue in
New Orleans; it's where the dish was created. Me, I don't care. This
dish is so good you can call it whatever you want. Just, um, don't have
it every day. You'll know why immediately when you see the first ingredient
listed:
2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't
whine. DO NOT use margarine! Real butter only.)
2 tbs Creole Seasoning to taste; OR
3-4 tsp cayenne pepper and 3 - 4 teaspoons black pepper, to taste
2 tbs chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer (microbrewery is preferable to mainstream swill)
5-10 cloves garlic, finely minced (or as much as you like)
1 medium onion, very finely minced
3 ribs celery, very finely minced
3-4 tbs chopped parsley
2 tsp fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on
[This feeds 8-10 people, BTW ... cut it in half if you need to.]
Melt a stick of the butter in a skillet. Sauté the garlic,
onions, celery, parsley, rosemary and seasoning blend for about 2 - 3
minutes.
Melt the rest of the butter. Add the beer (drink the rest of the bottle).
Add the sauteed stuff, Worcestershire and lemon juice.
Drown the shrimp in the seasoned butter, using as many baking
dishes as you need. Make sure the shrimp are more or less
submerged. If they're not ... melt more butter and add to the sauce.
(Aah, what the hell ... what's another stick or two when you're already
up to these butterfat levels?) Bake in a 350 degree oven until the
shrimp turn pink, about 15 minutes.
Serve in big bowls. Put in a handful of shrimp and ladle lots of
the spicy butter sauce over it. Roll up your sleeves and wear a
bib (DO NOT wear nice clothes when eating this!) Serve with
plenty of French bread to sop up da sauce!
As with lots of New Orleans cooking, there are a zillion ways to do this.
Here are some other BBQ shrimp recipes:
BBQ Shrimp #1:
8-10 lbs shrimp
1 lb butter
1 lb margarine
6 oz Worcestershire sauce
8 tbs black pepper
1 tsp rosemary
4 lemons (sliced)
1 tsp Tabasco
4 tsp salt
2-4 cloves garlic
BBQ Shrimp #2:
8 lbs whole shrimp
1/2 lb butter
1 cup olive oil
8 once chili sauce
3 tbs Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
3 tbs lemon juice
1 tbs parsley
2 tsp paprika
2 tsp oregano
2 tsp red pepper
1 tsp Tabasco
3 tbs liquid smoke
salt and pepper to taste
Wash shrimp. Spread out in shallow pan. Combine ingredients in
sauce pan over low heat and pour over shrimp. Refrigerate. Baste
and turn shrimp every 30 minutes while refrigerated for several
hours. Bake at 300 degree for 30 minutes, turning shrimp at 10 minute
intervals. Serve in soup bowl with French bread to dip in sauce.
In a big, heavy sauce pan melt 2 sticks of REAL butter, then add 1 cup of
vegetable oil and mix. Add ...
1 tbs minced garlic
several bay leaves, crushed
1 tbs dried rosemary leaves, crushed
1 tbs paprika
1 tsp black pepper
1 tsp lemon juice
a little (maybe half a teaspoon) oregano
a little basil
a little salt
a little cayenne pepper (to taste)
Heat to boiling and then simmer this mixture for about 10 minutes.
Remove from heat and let stand 30 minutes.
Add one-half pound of whole medium or large fresh whole shrimp (heads,
antennae, shells and all) per person -- for more than six people you'll want
to increase the sauce recipe. If you can't find shrimp with the heads,
that's okay, but it makes the meal more dramatic and, I think, adds flavor.
Cook over medium heat for 6 or 8 minutes, just until the shrimp turn pink.
Then put the pan in a 450 oven and bake for 10 minutes.
Serve in a wide bowl or large plate with lots of the sauce, with crusty
French bread on the side and a few bottles of white wine.
BBQ Shrimp #4
8-10 pounds jumbo shrimp, heads and shells on (20 shrimp/pound)
Sauce:
1 pound butter
1 tsp ground rosemary
1 pound margerine
4 lemons sliced
6 oz. Lea and Perrins
1 tsp Tabasco or your favorite Hot Sauce
8 tbs finely ground black pepper
4 tsp salt
2-4 cloves garlic (optional, but not with me)
In a saucepan melt butter and margerine. add worcestershire, pepper, rosemary,
lemon slices, tabasco, salt, garlic and mix thoroughly. Divide shrimp between
two large shallow pans and pour heated sauce over each. Stir well. Cook in
a 400°F oven about 15-20 minutes, turning once. Shells should be pink,
the meat white and not translucent.
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