New Orleans BBQ shrimp

From: cazeved1@cc.swarthmore.edu (Celina da Rocha Azevedo)

Dat e: Thu, 4 Nov 1993 13:53:07 -0500

variation of a recipe from The New Orleans Cookbook by

Rima & Richard Collin

c (2 sticks) margarine

/2 c vegetable oil

/2 c chicken broth (canned is fine)

t finely minced garlic

whole bay leaves, torn into pieces

t dried rosemary, crushed

t dried sweet basil

t greek oregano

t dried thyme

/2 t salt

/2 t (or more) cayenne pepper

t paprika

1/2 t freshly ground black pepper

T fresh lemon juice

lb whole fresh shrimp in the shell (with heads if possible)

In a heavy saute pan or saucepan melt the margarine, then add the oil and

mix well. Add all the other ingredients except the shrimp and broth, and

cook over medium heat, stirring constantly, until the sauce begins to boil.

Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently,

then remove the pan from the heat and let it stand, uncovered, at room

temperature for at least 30 minutes. Add the shrimp to the sauce, mix

thoroughly, and put the pan back on the burner. Cook over medium heat for

to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking

the pan back and forth to mix. Preferably, place the pan into a preheated

50 deg F oven and bake for 10 minutes. OR simmer loosely covered on the

stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with

about 1/2 c of the sauce ladled over each one. You will need bibs and lots

of bread to sop up the sauce. Also, fingers are a necessary eating

utensil. A good side dish is quartered red new potatoes, baked in olive

oil, lemon juice, salt, pepper, and several bay leaves. A green salad and

bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.

amyl

http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/neworleans-bbq-shrimp.html [12/17/1999 11:55:11 AM]

Seafood Recipes