New Orleans Barbecued Shrimp
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. If ever a dish was meant to be served with cold beer, this is it. Have an empty bowl ready to hold the shrimp shells and provide plenty of paper napkins: this is a peel-your-own dish.
- Unpeeled Shrimp with Heads - 14, large
- Cold Unsalted Butter - 6 tablespoons
- Freshly ground black pepper - 1-1/2 teaspoons
- Cracked black pepper - 1-1/2 teaspoons
- Creole Seasoning - 1 teaspoon (recipe follows)
- Worcestershire Sauce - 3 tablespoons
- Garlic - 1 teaspoon, chopped
- Juice of 1 lemon
- Hot French bread
- Creole Seasoning (Makes 2/3 cup)
- Salt - 2 tablespoons
- Garlic powder - 2 tablespoons
- Freshly ground black pepper - 1 tablespoon
- Cayenne Pepper - 1 tablespoon
- Dried Thyme - 1 tablespoon
- Dried Oregano - 1 tablespoon
- Paprika - 2-1/2 tablespoons
- Onion Powder - 1 tablespoon
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.
Blend all of the ingredients together and store in a sealed container.