|PREP TIME: 1 Hour||SERVES: 6 Servings|
Barbecued 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 and master alike, eating barbecued shrimp is an experience.
|3 pounds (21 - 25 count) head-on shrimp |
1 cup melted butter
1/2 cup olive oil
4 tbsps garlic, diced
4 tbsps cracked black pepper
|4 tbsps Worcestershire sauce |
2 tbsps dried basil
1 tbsp dried thyme
1 tbsp hot sauce
It is important to realize that the head-on shrimp are best used when barbecuing. 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 1 to 2 minutes. Place head-on shrimp in a large baking pan with a 1-inch lip. Pour melted butter mixture on top of shrimp, coating as evenly as possible. Place shrimp on center rack of oven and cook 3 to 5 minutes or until shrimp are pink and curly. Turn shrimp one time, baste well and allow to cook 3 to 5 additional minutes. Remove from oven and serve in soup bowls with the seasoned butter mixture. Hot French bread should accompany this dish.