Wednesday, March 9, 2011
New Orleans BBQ Shrimp Style( Dry )
I was attempted to cook Southern meal. It looks interesting for me, so I tried. I did it. It turned out good. The smells of strong seasonings really takes me back to the South :D
I modify the recipe a lil bit, make it dry version.
1pound raw shrimp, heads and shells on, well rinsed and drained
1 tsp lightly salted butter
1 tsp premium beer ( I used Rum, or can be substitued with wine )
1/2 cup extra virgin olive oil
3 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon creole seasoning (I prefer Tony Cachere’s)
1/2 teaspoon cayenne
12 dash fresh rosemary
1-2 dash fresh oregano
1/2 teaspoon crushed whole peppercorns
1 dash salt
1/2 tsp teaspoon ground black pepper
lemon juice, or sliced lemon
French Bread or plain rice for side dish
Preheat the oven to 350 degrees F.
Rinse the shrimp under cold running water and let drain.
Spread in 1 layer in a large roasting pan or baking dish.
Melt the butter in a large saucepan.
Add the remaining ingredients, except the shrimp and bread, and stir to mix well and bring to a simmer for 10 minutes.
Remove from the heat and pour over the shrimp.
Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out.
Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.