Barbecue Shrimp New Orleans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter
1 cup vegetable oil
2 t garlic, minced
1/2 t oregano, dried, crushed
4 each bay leaves, dried, crushed
2 t rosemary, dried, crushed
1/2 t salt
1/2 t cayenne
1 T paprika
3/4 t black pepper
1 t lemon juice
2 lb. whole shrimp in the shell
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Directions: |
Directions:Melt butter in a sauté' pan, add oil. Add all other ingredients except shrimp and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce heat to low and simmer for 7 to 8 minutes, stirring frequently. Remove from burner and rest, covered, at room temperature at least 30 minutes. Add shrimp, sauté 6 to 7 minutes and then bake in a 450 degree oven for 10 minutes. |
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Personal
Notes: |
Personal
Notes: Dan first ate these at Pascal Manale's in New Orleans. Dan was on a 5,000 mile road trip, the focus of which was a wedding in New Orleans for Rick and Cheryl Collarini (from MIT). Her father a Parish (what they call counties in New Orleans) head and took us all there. It was a very peppery shrimp, heads and all, served in soup bowl which lots of sauce and great bread.
This recipe is from the New Orleans Cookbook. Heads on are best, but harder to get. Shells on seems to get better flavor into the shrimp. I sometimes refrigerate them in a plastic bag overnight. Messy, but good. Needs good bread! Sauce is the best.
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