|Name:||N'awlins style barbecued shrimp||Contributor:||Martin Golding|
|Description:||A richly spiced heavily buttered shrimp dish from the delicious depths of Cajun country||Posted:||2009-02-06|
|Key words:||shrimp, butter, lowcarb||Category:||Main Dishes|
|Ingredients:||Ralph and Kacoo's B-B-Q Shrimp
Source: wbrz.com - Ralph and Kacoo's, New Orleans, Louisiana
2 pounds large fresh shrimp in the shell (heads removed)
1 C butter
1/2 C olive oil
6 T minced garlic
1 T sweet basil (dried will do, but fresh is best)
4 t salt
1 t lemon juice
2 T Worcestershire sauce
5 T fresh! finely ground black pepper
|Preparation:||Melt butter in olive oil. Add all other ingredients except shrimp. Let sauce stand for at least 15 minutes and up to 2 hours.
When ready to cook, add shrimp to skillet and cook for 10 to 15 minutes or until they are pink all over, stirring often.
Serve with crusty bread for dipping.
|Notes:||Sarawak pepper is nicely spicy but super strong. If using fresh ground Sarawak (which I recommend that you do), reduce pepper to 3T, adjust to your taste.
Upping the lemon juice to a whole Meyer lemon and cutting the worchestershire sauce to 1T makes it lemony and yummy.