One of the Crescent City’s all-time favorite dishes is “Barbecued Shrimp”. And while it’s really more oven-baked than barbecued, and while there must be over a dozen variations as to how the recipe goes…I believe you’ll feel that this one is right up there with the best of the best!
I recommend you serve barbecued shrimp in soup bowls, piping hot with the shrimp swimming in the sauce, accompanied by a bottle of your favorite white wine and a big loaf of hot, crisp French bread.
When you see a slight air space appear along the back of the shrimp and you see the shell segments start to pull apart (actually, the shell pulls away from the meat), they’re ready to eat!
Don’t overcook ‘em! The shells will set and the shrimp will be hard to peel. If you plan to serve the shrimp as a dinner entrée, I recommend you serve them alongside either oven-bronzed or creamed potatoes, a broccoli-cheese casserole, and a crisp Italian salad. But most of all, you got to have a good supply of French bread to sop up the juices! It’s the absolute best part of the whole recipe!
One more thing: if you should have any of the basting sauce left over (which I seriously doubt will the case!), it can be refrigerated in a small bowl and used as a topping for mashed potatoes, baked potatoes, or fried grits. It can also be used as a condiment for broiling oysters on the half shell (a couple of teaspoons on each oyster), for brushing over redfish on the grill, or for whatever else tempts your palate. So go ahead and be creative!
|3 sticks butter|
|1/2 cup extra-virgin olive oil|
|3 tbsp. onion flakes|
|2 tbsp. garlic powder|
|1 tsp. ground cloves|
|1 tsp. cayenne pepper|
|3 tbsp. black pepper|
|4 tbps. barbecue spice|
|4 tsp. paprika|
|2 tsp. ground rosemary leaves|
|4 tbsp. worcestershire sauce|
|1 lemon, juiced|
|2 bay leaves|
|1 can warm beer|
|2 tsp. salt|
|5 lbs. large shrimp (heads on)|