Barbecued Shrimp- New Orleans' Style |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 8 |
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This is not a meal for polite company! Shrimp cooked in their shells with lots of spicy, buttery sauce- talk about GOOD! Serve with lots of crusty French bread to sop up the delicious sauce and a side salad. This comes from the R.S.V.P. Letters to the Editor from an August 1983 issue of Bon Apetit. The recipe was requested from Stephens & Martin restaurant in New Orleans. Not sure if the restaurant is still there, but I'm glad I saved the recipe! Ingredients:
3 1/2 cups olive oil |
1 cup fresh lemon juice |
1/4 cup brown sugar |
3 tablespoons worcestershire sauce |
2 tablespoons dried oregano, crumbled |
2 tablespoons dried thyme, crumbled |
2 tablespoons minced garlic cloves |
2 tablespoons salt |
2 tablespoons fresh ground pepper |
1 tablespoon hot pepper sauce |
1 tablespoon red pepper |
2 teaspoons dried rosemary, crumbled |
1 teaspoon poultry seasoning |
3 bay leaves |
6 lbs large shrimp, heads off, unshelled |
1 1/2 cups clarified butter |
1 cup dry vermouth |
fluted lemon slice (garnish) (optional) |
parsley sprig (garnish) (optional) |
Directions:
1. Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.( I like to let it stand overnight to allow the flavors to fully develop).
2. Divide shrimp between 2 large deep skillets.
3. Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly.
4. Add 3/4 cup clarified butter to each skillet.
5. Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes.
6. Add 1/2 cup vermouth to each skillet and cook 3 minutes.
7. Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired.
8. Serve immediately.
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