Saturday, December 30, 2006

Shrimp to Die For...

This recipe is often called Barbequed Shrimp, although it uses neither a grill or BBQ sauce. It is also called New Orleans Shrimp, due to the Cajun flavors.
This is the most delicious, most sensuous recipe.
The flavors are a rich blend of pungent spices, herbs, butter and shrimp. It smells amazing. Even eating the final dish is lovely as you dip up the excess sauce with crusty bread. It is a rustic, viseral experience. A true aphrodesiac.
I used peeled shrimp, but I think the deveined, peel on shrimp, called EZ peel is the way to go. The shell actually adds flavor and holds in the tasty broth creating a marinade while it is cooking.

Barbequed Shrimp

2 T Worcestershire Sauce
2 tsp rosemary
1 tsp oregano
1 tsp crushed red pepper
1 tsp paprika
1 tsp pepper
1 tsp salt
4 cloves mashed garlic
4 T butter
20 shrimp
1/2 cup chicken broth
1/2 cup ale
2 T parsley
2 T lemon juice

Grind spices with a mortar and pestle.
Melt butter in a large sautee pan, until bubbly.
Stir in spices and herbs. The herbs will become very fragrant.
Add the garlic and Worcestshire sauce.
Add the shrimp. Cook until shrimp is just cooked and remove shrimp from pan.
Stir in ale and broth. Cook 2 minutes
Stir in lemon juice and parsley.
Return shrimp to pan, reheat just until hot and serve with crusty bread.

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