quote:

Originally posted by dickestep

quote:

Originally posted by jmckee


I have a recipe somewhere for "Cajun barbecued shrimp" that uses Szeged "Hot" Hungarian Paprika.

That would HAVE to be good! [8D]

It is. It’s from a lovely restaurant here in Cincinnati that’s gone now: The Heritage.

Basically, it’s not "barbecued" in the traditional sense. Rather, extra large shrimp are sauteed in an extremely over-the-top heavily seasoned butter / oil mixture and finished in the oven. Served with French bread, which is almost as good as the shrimp when dipped in the sauce.

The best time I ever made it was when a guy with more money than kitchen know-how threw a party, and I was invited. He offered to pay for the ingredients if I made this dish as the appetizer. Which I did: TEN POUNDS of it.