this is my adaptation of a recipe for barbecue shrimp from a totally awesome book i own called Some Like It Hot by Clifford A. Wright. it is more of a creole way of preparing shrimp in new orleans that has nothing to do with bbq as we know it. by the end of this little post you will know that the french had a big hand in this dish. get a bib 2. you will need it.
first things first. melt 2 whole sticks of unsalted butter in a fairly large pan.
next, cook the following in the butter for 2-3 minutes, stirring constantly, until the onion and celery are softer.
1/2 of a medium-large onion, very finely chopped
6 large cloves of garlice, very finely chopped
1 1/2 celery stalks, very finely chopped
1/8 cup finely chopped fresh parsley leaves
1 tablespoon chopped rosemary leaves
1 tablespoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 tablespoon salt, or more to taste
1/2 tablespoon freshly ground black pepper
1/2 tablespoon freshly ground white pepper
add 2 1/2 more sticks of butter. yes. you read that correctly. 2 1/2 more sticks. 4 1/2 total now.
once it melts, add 1/2 cup of lager beer, 1/8 of a cup of worcestershire sauce, 1/2 a teaspoon of tabasco sauce, and 1 teaspoon of lemon and stir it up real good. i used paulaner pils for the beer, and boulder hot sauce companys smokey serrano hot sauce instead of what the recipe called for.
taste and add more salt and pepper if you like. kill the heat and keep warm until you get to the next step.
preheat oven to 350 degrees. place 2 pounds of shrimp with tails on in a baking casserole dish and cover them with the seasoned butter mixture, and then cook for 30 minutes. we did ours in the pan we cooked the butter up in for 15 minutes with the lid on, and 15 off. the shrimp came out perfectly cooked. make sure the shrimp are submerged in the butter.
serve with lots of french bread, paulaner pils, and a bib. enjoy!
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