Hello again. The summer was busy, but not with cooking. Instead, I traveled to Rome for three weeks and to Maine for another week, while Chris was in Rhode Island for a week. The next thing we knew, it was back to school time, which is our busiest time of year. Needless to say, takeout containers have taken over our fridge for the past few weeks. But if you go to the Amy's Summers in Italy blog, you can read about my Roman culinary adventures, and I promise to get around to writing about the few meals we have made lately. In the meantime, enjoy my runner-up recipe for New Orleans-Style BBQ Shrimp. My favorite recipe is forthcoming.
Warning: This dish is definitely not for the health-conscious (full of butter), or heat-wary (full of pepper). Although I love it as a main dish served with crusty French bread, it can also be a good appetizer, or served over pasta.
1 lb. raw shrimp, shells on
8 tablespoons (1 stick) cold unsalted butter
2 teaspoon ground black pepper
2 teaspoon cracked black peppercorns
2 teaspoon Creole Seasoning (I like Tony Chachere’s)
2 teaspoons fresh chopped rosemary
5 tablespoons Worcestershire sauce
3 cloves minced garlic
3 tablespoons lemon juice
Preheat oven to 450°. Separate 6 tablespoons of the butter into pats and place in baking dish large enough to hold the shrimp in one layer. Add pepper, peppercorns, Creole seasoning, rosemary, Worcestershire and garlic. Place in oven until butter is melted, stirring to combine ingredients. Place shrimp in one layer over sauce and return to oven. Cook approximately 3 minutes. When shrimp start to turn pink, turn shrimp over and cook another 3 minutes. Add in remaining butter and lemon juice. Serve with crusty French bread to sop up the sauce, and lots of napkins because this is peel-your-own!
To serve over pasta, peel and devein the shrimp first, then cook as above, adding chicken broth and white wine to make a suitable sauce.