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Barbecue Shrimp – So Good, and So Not Barbecued

No one’s really sure why this magnificent dish is called
barbecue shrimp, but since it was invented in New Orleans, let’s just assume
they had a great reason, and move on to more important issues, like
making and eating a huge plate of these.

There are countless ways to make this dish, almost all
containing copious amounts of butter, along with garlic, black pepper, and
Worcestershire sauce. This is not something you’d serve to your friend with the
bland palate. By the way, can’t believe you’re still friends with that bland
palate dude.

Anyway, feel free to adjust and adapt to your heart’s
content. My version is fairly light, which is kind of funny
to say, since I call for half a stick of butter, but I’ve seen versions that were basically
deep-fried in the stuff. So, you know, compared to that, this is like spa food.

As far as seasoning goes, be careful with the salt. The
Worcestershire is pretty salty, so you may not want to add it all to the shrimp
stock like I did. I used about 3 generous tablespoons, since I like mine pretty salty,
but it’s probably safer to just add 1 or 2 tablespoons, and then taste/adjust
later on.

Other than that, and finding some colossal shrimp (the
bigger the better), this recipe is a breeze. It may not have anything to do
with barbecue, but like its namesake, it’s incredibly delicious and another
great culinary gift from the south. I hope you try some soon. Enjoy!

Ingredients for 4 servings:
1 1/2 to 2 pounds colossal shrimp
1 1/2 tbsp vegetable oil
1 tablespoon freshly ground black pepper, or to taste
1/4 tsp smoked paprika
1/8 tsp cayenne pepper
1/8 tsp Old Bay seasoning, optional
4 tbsp cold butter, cut in cubes
6 cloves garlic, minced
1 tbsp minced fresh rosemary
1 1/2 cups shrimp stock (using reserved shells, sauteed in 1
tsp butter, and simmered with 2 cups stock or water for 20-30 min)

juice of 1 lemon
hot sauce to taste 
2-3 tbsp Worcestershire sauce, or to taste
lots of white rice

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