Barbecue Shrimp
When you think barbecue, you think pork or beef from NC, Texas or Memphis. In New Orleans, (where my family is from) barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. I like to make them shell on but tonight I peeled them.
Instructions
- I seasoned the shrimp well with creole seasoning. In a cast iron skillet, melted ½ stick of butter with a bit of olive oil and when it was sizzling I threw in a branch of rosemary to flavor the butter then removed it. I added the shrimps (plural as my grandmother would say) and browned them well on one side, turned them to brown the other side (these were large shrimp but no more than 4 minutes total. I added a mixture of a couple tablespoons of Worcestershire sauce, a touch of oil, black pepper, a few slices of lemon, Tobasco, salt and a large whole clove of garlic. Toss it around for a minute and Bon Appétit!Serve with a crusty bread. Or over cheesy grits. How about some sauce with fried oysters on a po’boy? It’s good sha!
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