Don’t take out the grill, we ain’t going to bbq. Why it’s called barbecued shrimp is a mystery. Maybe for commercial reasons. It does have a mouthwatering connotation.
First to appear at Pascal’s Manale Restaurant in New Orleans, Louisiana in 1954. Ever since, the recipe has become a Southern staple.
Ample amounts of shrimp, butter, garlic and Worcestershire sauce are used. The rich and delicious sauce that is developed makes it great for sopping with French baguette.
- 4 ounces (1 stick) butter
- 4 garlic cloves, minced (1 tablespoon)
- 1 tablespoon finely chopped fresh rosemary
- 1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
- 1/4 cup Worcestershire sauce
- 1 1/2 teaspoon hot sauce, such as Tabasco
- 1 pound (about 30) medium to large shrimps, heads and tails on
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- Heat a 12-inch skillet (preferably cast iron) over medium-high heat. Add butter, and cook until melted and foamy.
- Add garlic, rosemary, lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
- Season shrimps with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes.
- Correct seasoning with salt & pepper.
- Serve with baguette.
Credits to: m.facebook.com/bellahskitchen