Barbecued Shrimp
Source of Recipe
Billy S.
Recipe Introduction
One of our favorite restaurants in New Orleans is Manales. I always order Barbecue Shrimp and get a whopping big bowl of huge perfectly-spiced shrimp. Since licking the bowl is considered uncouth and crude, I sop up every drop of sauce with their marvelous french bread.
This recipe is a good copycat of Manales. The original instructions called for broiling the shrimp, but I've found that the shells stick under that high heat.
Manales also does a creamed spinach that's to die for, but nobody's given me a copycat recipe.
List of Ingredients
Mix together in a large pot:
1/2 cup olive oil
1/2 stick butter
1 tablespoon salt
Juice of 2 lemons (throw in the lemons, too)
Several dashes Tabasco
1/4 cup Worcestershire
Coarsely-ground black pepper—Billy says that when you think you have enough, add some more
At least 2 pounds jumbo shrimp with heads on
Recipe
Heat sauce ingredients to a low boil. Add shrimp. Simmer 15-20 minutes until shrimp turns pink—Do not overcook!
Serve with bibs for guests and newspaper on table. It's really messy.
Complete the meal with fresh French bread to dip in the juice and a tossed salad.
This may also be baked at 400 for about 10 minutes or just until shrimp turn pink.
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