2/02Preparation time: 1 hour
6 servings
Commentary: Barbequed shrimp originated at Manale's Restaurant in New Orleans. Long lines
would form down Napoleon Avenue with customers waiting for the next table. Difficult for
the
novice to master, eating barbequed shrimp is an experience.
3 pounds 21-25 count (jumbo) head-on shrimp
1 cup melted butter
1/2 cup olive oil
4 Tbsp. diced garlic
4 Tbsp. cracked black pepper
4 Tbsp. Worcestershire sauce
2 Tbsp. dried basil
1 Tbsp. dried thyme
1 Tbsp. Louisiana pepper sauce
It is important to realize that the head-on shrimp is best used when barbequeing. In Cajun
country, it is a must to suck the heads of the butter-garlic flavored cooked shrimp.
Preheat oven to 375 degrees F. In a heavy-bottomed sauté pan, heat butter and olive oil
over medium-high heat. Combine all remaining ingredients and blend well into butter mixture.
Cook one to two minutes.
Place head-on shrimp in a large baking pan with a one-inch lip. Pour melted butter mixture
on top of shrimp, coating as evenly as possible. Place shrimp on center rack of oven and cook three
to five minutes or until shrimp are pink and curly. Turn shrimp one time, baste well and allow to
cook three to five additional minutes. Remove from oven and serve in soup bowls with the seasoned
butter mixture.
Hot French bread should accompany this dish.
This page added 12 January 1999 - Last updated 06/27/08 12:48 PM
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