New Orleans Barbeque Shrimp is cooked in a huge skillet at your stove top. It's like a swimming pool of delicious butter, garlic & spices for those shrimp to take their last swim.
Start with the biggest ,freshest, head-on shrimp you can find. Colossal 10 count are the best if they are available. Don't waste your time using frozen shrimp or those who have lost their little heads. This dish should only be made with the real thing..head-on huge shrimp. I promise you will be glad you did.
|These are 10 count head-on fresh Gulf Shrimp|
|Rinse shrimp in cool water|
then place in colander to drain.
Don't remove the heads!!
Now prepare their pool...
|Add Shrimp to their swimming pool!|
There is something to be said for less words are more!
This meal is meant to be shared with friends. In the South when we have a crawfish or shrimp boil, we cover the tables with newspapers for easy clean-up. I think this dish calls for that too, that way everyone can feel comfortable shelling and stacking the heads and shells while eating. Must have lots of crusty french bread to dip in this wonderful pool of garlic, spices, & butter!
Please don't just scoop up those heads & shells and say good-bye yet. Throw them in a pot of boiling water and any remaining juices & make some of the best shrimp stock you ever tasted. I'm the proud owner of three quart jars full of this liquid gold, what a nice reward after this great meal!
"If You Can't Stand The Heat" will be released July 12, 2011. It is available now for pre-order at Barnes & Noble online. You don't want to miss owning this cookbook.