WFDT - got shrimp ?

[Cajun Blake]

BBQ shrimp

Pascal Manale style; classic N.O. dish
that has been served for over 100 years

[TexanDuke]

Recipe?!


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[Cajun Blake]

1.5 lbs. 20-24 ct. shrimp unpeeled and leave heads on
1 stick Butter
2 tablespoons olive oil
1 cup Worcestershire Sauce
2 tablespoons ground Black Pepper
2 bay leaves
1/4 teaspoons of ground Rosemary
1 Lemon, sliced (remove seeds)
1 teaspoon of Salt or Ragin Blaze seasoning
1 tablespoon minced Garlic

Cooking
Preheat oven to 375 degrees. Melt butter in saucepan. Add remaining ingredients. Mix and simmer briefly. Place shrimp into a 9 X 13 glass baking dish and pour the sauce over it, stirring well. Cook at 375 degrees for 15-20 minutes. Use a large spoon to baste juice over shrimp. Turn shrimp once at 10 minutes.

Serve with French bread or baguette and use bread to lap up the sauce.

Gotta be careful cooking shrimp, watch for them to turn orangish-pink. If you cook to long the shells will stick

[1longshot]

Can this be done with the shrimp peeled and heads removed?

[Rotney]

Can this be done with the shrimp peeled and heads removed?

Oh hail no, that’s where the flavor comes from

This might raise cholesterol a tad. But good groceries fo sur

[Cajun Blake]

Can this be done with the shrimp peeled and heads removed?

Honestly I’ve never seen it done before as the shrimp heads add flavor to the sauce. You can try it but the juice/sauce wont taste the same. This dish and recipe has probably been served a billion times in Louisiana and the shrimp are always cooked as pictured.

[1longshot]

Oh I'll eat just like that but I know a few people that have a hard time with it when there food is looking back at 'em, lol

[Jamesdad07]

Man, that looks good. Going to have to try it soon


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[Avid Hunter]

I love this recipe. I work offshore and fly out of New Orleans. Eat this all the time and it never disappoints

[Strummer]

Dang that sounds good .

[banzai]

Can this be done with the shrimp peeled and heads removed?

Yes, you can. When I make this recipe, I buy large shrimp with the heads on, but then I peel, remove the head, and de-vein the shrimp, while saving the heads and shells.

Heat the sauce in a pan so that it will simmer the heads and shells to absorb the flavors. Press the heads so that the hot fat mixes into the sauce.

Remove the heads and shells from the sauce and follow the recipe. This way you can eat this wonderful dish and have clean hands.

Shrimp heads, like crawdads, are the best part. The fat is the flavor.Add shrimp heads to any seafood stock that you make and all of your dishes will taken up a notch.

[oneeye]

The heck with the shrimp, I'm eyeballing that bread!!

[Bayouboy]

I think I see a seed in your lemon slice

Call the waiter!

[Snowflake Killa]

Tagged for later. Looks delicious, thanks for sharing

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[EarleyBird]

Man, that looks good.