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New Orleans Style Barbecued Shrimp


patti
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For non-Louisianans, this dish has nothing to do with actual barbecue.
 

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and shells. 
1/2 cup Worcestershire sauce 
2 tablespoons fresh lemon juice (about 2 lemons) 
2 teaspoons ground black pepper 
2 teaspoons cracked black pepper 
2 teaspoons Creole seasoning (Tony’s or other)
1 teaspoon minced garlic 
1 1/2 cups (3 sticks) cold unsalted butter, cubed 
French bread as accompaniment 

 

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping. 
Yield: 4 appetizers or 2 entrees

 

Head on shrimp are preferred, as there is so much flavor from the heads. However, de-headed, as pictured, is also good!

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Dried parsley flakes. Not mentioned in the recipe, I was just trying to add a bit of color! The Creole seasoning should just be a spice blend, like Tony Chachere’s or other. 

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