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| New Orleans Barbecue Shrimp |
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| From: Gerard Maras Mr. B's New Orleans, LA It just doesn't get any better than Chef Maras' spicy shrimp with French bread for dipping up � and cutting down the heat in � the sauce. Have an empty bowl ready to hold the shrimp shells and provide plenty of paper napkins: this is a peel-your-own dish. Serves 2 14 large unpeeled shrimp with heads 6 tablespoons cold unsalted butter 1-1/2 teaspoons freshly ground black pepper 1-1/2 teaspoons cracked black pepper 1 teaspoon Creole seasoning (recipe follows) 3 tablespoons Worcestershire sauce 1 teaspoon chopped garlic Juice of 1 lemon Hot French bread Preheat the oven to 450 F. Place the shrimp, 3 tablespoons of the butter, the seasonings, and garlic in an ovenproof saute pan or skillet large enough to hold the shrimp in one layer. Place the shrimp in the oven for 2 minutes. Turn the shrimp and return to the oven for 2 to 3 minutes. Remove the shrimp from the oven and place over medium heat. Add the lemon juice and stir in the remaining butter, 1 tablespoon at a time. To serve: Place the shrimp in a bowl and pour the sauce over the shrimp. Set out a basket of hot French bread. Creole Seasoning (Makes 2/3 cup) 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon freshly ground black pepper 1 tablespoon cayenne pepper 1 tablespoon dried thyme 1 tablespoon dried oregano 2-1/2 tablespoons paprika 1 tablespoon onion powder Blend all of the ingredients together and store in a sealed container |
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