2 lbs. of butter Yes you read right. 8 sticks. Don't whine. DO NOT use margarine!
2 Tablespoons of Creole Seasoning (or 3 teaspoons of cayenne and 3 teaspoons of black pepper)
2 Tablespoons of chopped Rosemary
1/2 cup Worcestershire Sauce
6 ozs. of GOOD beer (microbrewery is preferable)
5-10 cloves of garlic, minced
1 medium onion, finely minced
3 ribs of celery, finely minced
4 tablespoons of chopped parsley
2 teaspoons of freshly squeezed lemon juice
5 lbs. of shrimp with heads and shells on
This dish has nothing to do with a barbeque pit or barbecuing. Why is it called barbecued shrimp? Who knows. If you're really curious, ask someone at Pascal's Manale Restaurant on Napoleon Ave. in New Orleans. This dish is so good you can call it whatever you want.
Melt a stick of the butter in a skillet and saute the garlic, onions celery parsley, rosemary and seasoning blend for about 2-3 minutes.
Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed stuff, Worcestershire and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not....melt more butter and add to the sauce. (Aah, what the hell....what's another stick or two of butter when you are already up to these butterfat levels?
Bake in a 350 degree oven until the shrimp turn pink, about 15 or 20 minutes. Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib. Serve with pleantly of French Bread to sop up da sauce.
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