I think I’ll try both cooking methods and compare the two [:D]
I make my version in a deep cast iron skillet, butter and sprinkled with cajun spices (ok, a rub mix I bought from a cajun guy) and garlic. Just cook them at high heat until they turn pink.
I’m making this stuff tonight, Stogie, thanks in advance, I know it will be fabulous[:)]
Uggghhh, that would be pull the HEAD off and chow down, I do not reccomend eating shrimp heads. Those little pointy things would be bad going down (and worse coming out[:(!])
My theory on butter is that if it hasn’t killed Julia Child and she is in her nineties, I am pretty confident it won’t kill me. And would I really be happier in the long run if I switched to hydrogenated something or other and lived 6 months longer? Or would I be happier with butter on my bread and 6 months shorter? I’ll take butter! And Garlic! And Shrimp! And Lea and Perrins! And black pepper! Put it all in a pan for me. MMMMMMMMMMMM. Esther, I’m coming to you, honey. This is the big one!
The key to BBQ shrimp is the hot oven and you have to trust yourself not to overcook them, that is why it is important to leave the shells/heads on. Alot of people (me included) don’t even peel bbq shrimp.Just pull the tail and chow down. Crispy, crunchy (if they were done right) and delicious.
"And for a limited time, every order comes with a free referral to a cardiologist!"
That’s unsalted butter, right? This sounds so good that I’d like to crawl into a vat of it and eat my way out…
Who wants to look like Calista Flockhart anyways, when you can eat like this? Not I! I’m making my posole tonight, but this shrimp’s gonna get done this week.
Butter the bread? Hell no, just drag that sucker across the leftover sauce[:)]
Stogie, Every time you post something I end up making it [:)]
I think that means Thank You !
Your Version is Diet compaired to the Gumbo Pages using 2 Lbs of butter
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 tablespoons Creole seasoning, to taste; OR
2 – 3 teaspoons cayenne pepper and 3 – 4 teaspoons black pepper, to taste
2 tablespoons 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 tablespoons chopped parsley
2 teaspoons 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. Saute 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!
Try to avoid going to have your cholesterol and triglycerides taken for a few weeks afterward. Remember that this is a special treat. Don’t eat this all the time if you want to live. But hey, every now and again … LIVE!
I’ve made the above 2-3 times, while it’s good, I thought the Onions, garlic, Celery wasn’t what I was trying to duplicate, from the orginal time I had this dish. I admire the Garlic powder, hot sauce … I’m a big fan of the fresh rosemary in this dish ! [:)] Make Stogie’s with Rosemary !
LOL!!! That is so true!
This may be a bit much butter for many, but it sure is gooood!
I made a double batch of this stuff last night. I saw one of our guests buttering her bread and assured her she did not have to do that! LOL She found out quickly after viewing the recipe!
Hello BBq’ed shrimp[:)] Buh-bye diet![:D]
OK, I just tried this one again last night and made 2 minor corrections to it…I like to test these several times before posting. The changes I made..cut down on the lemon juice and I now shell the shrimp. The original recipe called for the juice of 1 lemon. That was much too lemony for me so I cut it to this which seems better. We served it over angel hair pasta.
Many know that the this shrimp is a local fave. Though it in no way resembles classic BBQ, I choose to let this slide! LOL
Here it is, again an old time recipe that is simple and is used with readily available ingredients.
Cajun BBQ Shrimp
I usually will bake this on the grill and use a cheap 9" X 9" metal baking pan. You want something small enough that all the shrimp are covered by the sauce.
1 pound Shrimp
3 tablespoon(s) Worcestershire sauce
1 tablespoon Lemon juice, fresh
1 Stick Butter
1/2 teaspoon Garlic powder
4 dash(es) Tabasco
Preheat oven to 450�. Wash and drain shrimp leaving shells on.
Place shrimp and butter in pan deep enough to hold sauce.
Sprinkle with salt and pepper and add everything else.
Bake at 450� for 20 minutes, stirring occasionally.
Recipe doubles or triples well.
Serve with French bread for dipping into sauce.
You can also serve this over rice or pasta, as there is plenty of sauce.
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