Shrimp, New Orleans Style!

[GALAZIO]

New Orleans Barbequed Shrimp
Don’t break out your grill for this dish. In New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. I serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.

Mr. B’s is famous for their barbecued shrimp, and with reason. The biggest trick to making this taste like the real deal is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.

• 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
• 1/2 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 2 lemons)
• 2 teaspoons ground black pepper
• 2 teaspoons cracked black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced garlic
• 1 1/2 cups (3 sticks) cold unsalted butter, cubed
• French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

I have been know to eat lunch and dinner at Mr. B’s for three days straight... yes, it’s good! (and an afternoon trip to the ACME Oyster House for a little snack should be on your To Do list as well).

Yield: 4 appetizers or 2 entrees

[Seaker]

Man that just sounds great.

Here's I go for dinner and time to check the buttter supply

Thanks

[GALAZIO]

Seaker...UNSALTED butter...trust me on this on. This is quick...easy...and as addicting as crack!

[rarhomes]

This one is going in the book. All I need now is some shrimp.

Thanks,

Capt. Rick

[GALAZIO]

Hey...Shoe

This is the shrimp recipe I was telling you about.

Guys, I am tellin' ya... it DOES NOT GET ANY BETTER THAN THIS! Quick, easy, cheap... and you'll look like a hero! Fresh bread to dunk in the sauce...

[Tenacious]

In my own opinion. If you want to go for BBQ shrimp try Crazy Johnny's in Fat City and for grilled oysters would be Drago's right next door. Galazio have you ever heard of these places?

[GALAZIO]

Drago's... Yep in Metairie????

[GALAZIO]

Some of you guys up North might have a hard time finding Creole Seasoning, so here ya go:

CREOLE SEASONING

1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne
In a bowl combine all ingredients. Store in an airtight container.

Yield: 4 cups

[Tenacious]

Or you can buy tis crack!!!

[GALAZIO]

Come on now Ten... Tony's is good, but gettin' your paws dirty is better...