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Its official name is "Barbeque Shrimp," but that’s actually a little misleading since this dish doesn’t require the use of a grill. Whatever it’s called, it hails from the New Orleans ("Nawlins") area, and I praise the day so very long ago that my mother discovered the recipe. It became a staple during our summer vacations on Hilton Head Island, South Carolina, and everytime I eat it I feel sand between my toes and the hot flush of a second-degree sunburn. But in a really good way.
But seriously, folks, this dish is for the memorable moments in life, and it’s best shared with a table full of friends and family. And it absolutely couldn’t be simpler: you throw a bunch of shrimp in a baking pan and douse it with a heavenly mixture of olive oil, lemon juice, Worcestershire, Tabasco, salt, pepper, and butter. Then you broil it to perfection and serve on a table covered with newspapers, because it’s super messy. Everyone just digs from the pan in which the shrimp were cooked, and for some reason this always elicits lots of laughs and good times. Then, as if the shrimp aren’t tasty enough, you serve hot, crusty French bread with which your guests will mop up the delectable, flavorful sauce…ugh. There’s nothing better in the world. Let’s get started, shall we?
The Cast of Characters: Shrimp, Olive Oil, Tabasco, Worcestershire, Salt, Pepper, Butter, and Lemon. Get ready to party!
First, thoroughly rinse raw shrimp w/ shells still on. I used 21-26 count (that means 21-26 shrimp per pound) but I’ve certainly used bigger. Any smaller than this, and it’s difficult to peel, so stick with 21-26 or bigger.)
Place the shrimp in large baking pan.
Arrange them in somewhat of a single layer.
Now take Extra Virgin Olive Oil…(Huh huh. I said virgin.)
…and drizzle it over the shrimp.
No need to go crazy, but no need to hold back, either. I probably used about 1/2 cup.
Now, I sometimes use this easy "salad grind" or "cracked" black pepper; but when I’m in the mood to really sprain my wrist, I use fresh ground pepper from the pepper mill.
In any event, begin GENEROUSLY sprinkling black pepper all over the shrimp.
When you think you’ve added enough pepper, go ahead and pepper it some more.
Oh, and did I mention the part about adding pepper?
Now for the salt. I use Kosher because I’m madly in love with it, but of course, regular table salt will do just fine.
Sprinkle generously with salt.
I love Kosher salt because you can feel it between your fingers and control just how much goes on the food. Plus, Kosher salt is in "flakes," so it seems to adhere more easily to the food. Plus I just feel cool saying I use Kosher salt.
Now cut some lemons in half. I used about three or four.
Generously squeeze lemon juice all over the shrimp. (Someone please count how many times I use the word "generously" in this post and report back to me.)
Now take Worcestershire sauce. How do you pronouce "Worcestershire?" I say "Wurshtyoorshure" but my mother-in-law says "Wurcestersheyer." I think "Worcester" is actually pronounced "Worster", kind of like "Gloucester" is pronounced "Glouster." But differences are what unite us.
GENEROUSLY drizzle Worcestershire all over the shrimp.
Don’t skimp, as this will contribute to the sauce at the end. I probably used a good 1/4 to 1/2 cup.
Now grab your Tabasco, but only if you can HANDLE it, baby.
Now, just how GENEROUSLY you choose to add Tabasco depends entirely upon how much heat you can stand. Keep in mind that you’re seasoning the shrimp through the shells, so you can stand to lay it on a little more thick than normal.
I added quite a bit—maybe twenty shakes—but you could do less if you’re whimpy.
Butter, Baby! You were beginning to wonder when it would show up, weren’t you? Please, never doubt me again.
Cut the butter into pats and begin placing it on top of the shrimp.
Now PLEASE. In the name of all that is holy, fattening, and flavorful, do NOT skimp on the butter, because it’s going to melt and become one with the Worcestershire, Tabasco, and lemon juice and make you finally understand why God created lactating animals. And shellfish. (Wait…what?)
I wound up using two sticks of butter. I’m not comfortable unless I use two sticks of butter in all my recipes. I begin twitching violently and slamming my forehead against my cutting board.
And oh, what the heck, go ahead and add some more pepper. See, I’m a middle child and I think if a little bit is good, a lot is better. This can be a problem when it comes to Coffee Haagen Dazs.
Now put the pan under the broiler in your oven for just about ten minutes, until the shrimp are no longer translucent. Don’t overdo it; you don’t want the shrimp to dry out.
Now, for your party you’ll want to have a loaf of crusty French bread on hand. Warm it in the oven, then wrap it in a nice napkin.
And this is what the shrimp will look like when you pull it out.
Notice the drippy, yummy, shrimpy, buttery, Worcestershiry, Tabasco-y, lemony sauce. Just toss the shrimp around a couple of times, and it’s ready to serve!
Now here’s what you do: spread newspapers all over the table. Plop this pan right in the middle. Place the loaf of French bread on the table with a bread knife, or just let everyone tear off their own piece like savages.
Then everyone just digs in and starts peeling their shrimp and popping them into their mouths.
Have a bowl on the table for all the peels.
Oh, and remember that sauce? It’s not just for flavoring the shrimp. Just take a chunk of bread…
And dip it into the pan, absorbing the juice. Then pop it in your mouth and you’ll understand why God invented skateboards.
Wait…what?
