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Old N’awlins Barbecued Shrimp

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CATEGORY CUISINE TAG YIELD
French 8 Servings

INGREDIENTS

3 Sticks margarine
1/4 c Extra virgin olive oil
2 tb Onion powder
2 tb Garlic powder
1 ts Ground cloves
3/4 ts Cayenne pepper
3 tb McCormick's Barbecue Spice
3 ts Paprika
2 ts Ground rosemary leaves
4 tb Worcestershire sauce
1 Lemon; juiced
2 Bay leaves
1 cn Warm beer
2 ts Salt
5 lb Large shrimp; (heads on)

INSTRUCTIONS

First, drop the margarine and the olive oil into a 12-inch heavy aluminum
skillet and blend them together over medium-low heat (just make sure the
mixture doesn't burn). Then remove the skillet from the fire and -- adding
one ingredient at a time -- stir in the onion powder, garlic powder,
cloves, cayenne pepper, black pepper, barbecue spice, paprika, rosemary,
Worcestershire, lemon juice, and bay leaves.
Now stir everything into the seasoning base really well. Then slowly add
the beer and stir it into the mix until the foam disappears. At this point,
stir in the salt, preheat the oven to 300 degrees, set the seasoning
mixture aside to allow the flavors to marry, and place the shrimp in a
large baking pan (be sure to use a pan large enough to give you room to
stir the shrimp periodically as they bake).
When you're ready to cook -- and this dish is best served right out of the
oven -- pour the mixture over the top of the shrimp, making sure you coat
each shrimp really well. Then place the pan in the oven -- uncovered -- and
bake for about 40 minutes, basting thoroughly every 10 minutes or so.
When you see a slight air space appear along the back of the shrimp and you
see the shell segments start to pull apart (actually, the shell pulls away
from the meat), they're ready to eat.
It is recommended that you serve barbecued shrimp in soup bowls, piping hot
with the shrimp swimming in the sauce, accompanied by a bottle of your
favorite white wine and a big loaf of hot crisp French bread.
[Chef's Note: Don't overcook `em! The shells will set and the shrimp will
be hard to peel. If you plan to serve the shrimp as a dinner entre, I
recommend you serve them alongside either bronzed or creamed potatoes, a
cooked green vegetable (broccoli is good) and a crisp Italian salad. But
most of all...you got to have a good supply of French bread to sop up the
juices! It's the absolute best part of the whole recipe. One more thing: if
you should have any of the basting sauce left over, it can be refrigerated
in a small bowl and used as a topping for mashed potatoes, baked potatoes
or fried grits. It can also be used as a condiment for broiled oysters on
the half shell (a couple of teaspoons on each oyster), for brushing over
redfish on the grill, or for whatever reason else tempts your palate. So go
ahead and be creative!]
[Source: "Frank Davis Cooks Cajun, Creole, and Crescent City" by Frank
Davis]
Carl McCaskey http://tlh.fdt.net/~tcm/pepperhead.html
http://tlh.fdt.net/~tcm/hotstuff.html
Formatted and Busted by Carriej999@AOL.com
Recipe by: "Frank Davis Cooks Cajun, Creole, and Crescent City"
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 8,
1998

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