Give you a little story
about this recipe. My mom and dad was in a restaurant in the
Quarter in the mid 60's (yup...we're that old). My dad was always
a good cook, but he ordered BBQ Shrimps and it flipped his wig. He
went into the kitchen and gave the chef a hundred dollar bill
(about one thousand dollars today) to show him how he cooked them.
He came out a
little embarrassed when he learned how simple it was. But he
already had a few drinks going in and shared one with the chef and
made a friend. It's all good!
Recipe for Two:
* 18-20 Jumbo
* Stick of
Butter (slice into 'chips')
* 2 tbsp.
finely chopped Parsley
* 1/2 can of
Beer (your favorite)
Salt, Black Pepper, White Pepper, Red Pepper, Worcestershire
oven on high! Layer the Shrimps (one layer deep) in a large black
iron skillet (or deep pan). Sprinkle the Parsley over-top.
Sprinkle-on the Seasonings (a bit more of Black Pepper
and Worcestershire), lay-across the Butter Chips and pour the beer
skillet in the oven and cook for about 5 minutes. Remove the
skillet and (with tongs) flip each Shrimp over, sprinkle-on a
little more Black Pepper and Worcestershire and return to oven to
cook for about 5 more minutes.
Lay out the
Shrimps on plates, and pour the 'gravy' in individual bowls
so you can 'sop-up' the gravy with fresh French Bread, Garlic
Bread or Biscuits.
"Lagniappe: the 'few' people that sell this or cook this
dish at home don't use "head-on" shrimps. That's
most of the great flavors are in the heads!"