Tuesday, August 11, 2009

Barbecue Shrimp - a recipe

Earlier, I told the story of my first visit to New Orleans, and to the Court of Two Sisters on Royal Street in the French Quarter. Here is a recipe for Barbecue Shrimp (one of my personal favorites) that I found on the restaurant’s website.

Barbecue Shrimp

48 large shrimp, heads on
4 tbs. Ground black pepper
½ tsp. Cayenne pepper
½ lb. melted butter
1-cup water
½ lb. melted butter
(DO NOT add salt)
French Bread

Select 48 (approximately 2 ½ lbs.) 16-20-count shrimp with heads on and place in a shallow baking dish large enough to contain shrimp in a double layer. Add water and one half pound of butter. Sprinkle shrimp with black pepper and cayenne and cover with second half pound of butter.

Place in a hot oven (375 to 400 degrees) and roast for ten minutes. Turn with a large spoon and roast for another ten minutes until shrimp are an even robust pink. Serve with extra loaves of French bread to mop up the delicious liquor created by the butter and roasted shrimp. Serves 4.


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