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Рецепт Shrimp Barbeque
by Amos Miller

Shrimp Barbeque

Watch out! There is alot of butter in this dish - but life is an adventure and we have to occasionally take some risks! You will want a good French bread for dipping in the sauce & you'd better wear a napkin - or better yet, a lobster bib, too. If you are a child of N'awlins Creole and Cajun cooking, you know how to eat mudbugs (craw - or crayfish). There is substantial flavor in the heads of these shrimps, so you are advised to give 'em a suck. This is a 'peel and eat' dish and a great recipe from my culinary mentor, Chef Austin Leslie.

Рейтинг: 5/5
Avg. 5/5 4 голоса
Подготовка: Cajun
Приготовление: Порций: 6

Wine and Drink Pairings: Chilled white wine

Ингредиенты

  • 6 lbs fresh shrimp
  • 6 sticks of butter (yes, that is 1-1/2 lbs)
  • 2 bay leaves, crumbled ( dried bay is more flavorful than fresh, so use dry here)
  • 1 cup of good beer (no Light anything - real beer. Like wine, you want to cook with good beer)
  • 5 toes of garlic, finely minced
  • 1 T Italian parsley, finely chopped
  • 4 tsp fresh cracked black pepper

Инструкции

  1. Preheat your oven to 350 degrees
  2. Rinse the shrimp in cold water and drain
  3. Saute all the other ingredients in a sauce pan for 10 minutes
  4. Lay the shrimps in a shallow roasting pan
  5. Pour the sauce over the shrinps
  6. Slide the shrimps into the oven and bake for 30 minutes, with an occasional stir
  7. Ladle into soup bowls
  8. There will be very little conversation while this dish is being consumed.
  9. SERVE WITH A FRESH, CRUSTY BREAD...