Cooking Louisiana  -  Barbecue Shrimps
Barbecue Shrimps

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 Shrimps (head-on)
* Stick of Butter (slice into 'chips')
* 2 tbsp. finely chopped Parsley
* 1/2 can of Beer (your favorite)
* Seasonings: Salt, Black Pepper, White Pepper, Red Pepper, Worcestershire

Pre-heat your 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 over-top.

Place the 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 silly... most of the great flavors are in the heads!"

D. Bass