Ingredients
- 14 large unpeeled shrimp, with heads if possible
- 6 tbsp. (3/4 stick) cold, unsalted butter
- 1 1/2 tsp. ground black pepper
- 1 1/2 tsp. cracked black pepper
- 1 tsp. Creole Seasoning
- 3 tbsp. Worcestershire sauce
- 1 tsp. chopped garlic
- Juice of 1 lemon
Directions
Preheat 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 two minutes. Turn the shrimp over and return to the oven for two to three minutes.
Remove the shrimp from the oven and place over medium heat. Add the lemon juice and stir in the remaining 3 tablespoons of butter, one tablespoon at a time. Serve the shrimp in a bowl and pour the sauce over the shrimp. Serve with hot French bread for dipping. Recipe by Gerard Maras of New Orleans, Louisiana.
Serves 2
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Submitted 6/13/05.
Source: "The Great Chefs Cook American"
Submitted By: Teresa Johnson
techgoddess@att.net
New Orleans Barbecued Shrimp