Ask a girl from New Orleans what she wants for dinner on Mother’s Day and the answer very well could be “Barbeque Shrimp”. In New Orleans, fresh shrimp are a staple. There are probably as many recipes for this dish as there are people in that great city… This dish in some form can be found on almost every restaurant menu. This one happens to be hers. However, these Barbeque shrimp are cooked in the oven not on the grill (as we think of barbeque in California). I like to serve them “Moscas style”, with vermicelli (thin spaghetti) and olive salad. The pan drippings with the chunks of cooked garlic cloves are out of this world. Toss them with the pasta (you can add a little fresh parmesan if you like) and get ready to feast. Have a pile of napkins on hand because your fingers will get oily from the delicious shrimp. I like the larger size shrimp so we can spend more time eating than peeling.
If you like it hotter, add more pepper flakes and cayenne. Or even a few dashes of Tabasco to the mix. Or, if you like it milder, cut back on the spice. It’s an easy recipe to make. You can’t really mess it up. Best tip: Don’t overcook the shrimp. They get tough if you cook them too long.
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- 2 lbs of shrimp heads removed shell on. 16-20 or 21-25 per lb size.
- 20 cloves of peeled garlic sliced in half, lengthwise
- 4 cloves of garlic crushed
- ½ cup of EVOO
- 1 stick unsalted butter melted
- 2 Tablespoons chopped fresh rosemary
- ¼ cup Worcestershire sauce
- 2 teaspoons of sea salt
- 1 Tablespoon fresh black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
Preheat the oven to 325F. Thaw the shrimp if frozen and drain. Place the cloves of garlic in a small oven safe dish and cover with the ½ cup of EVOO. Place in the preheated oven and bake for 30 minutes or until the color of the garlic is light tan to tan. Be careful not to burn. While the garlic is roasting, in a bowl, combine the melted butter, crushed garlic, Worcestershire sauce, rosemary, salt, pepper, pepper flakes, and cayenne pepper. The bowl should be big enough to add and toss the shrimp. When the garlic is finished roasting, turn the oven up to 425F. Drain the garlic cloves in a strainer over the ingredients bowl and combine. Toss the shrimp in the bowl and combine coating the shrimp with the mixture. On a sheet pan spread out the shrimp and mixture from the bowl. Take the roasted garlic cloves and “dot” the shrimp evenly on the sheet pan. Roast approximately 10 minutes in the preheated oven. Remove the sheet pan (carefully it’s hot) and drain the shrimp and liquid over a coarse strainer catching all the liquid in a bowl. Add these wonderful juices to your freshly cooked pasta and toss. Serve immediately with the shrimp and prepare to get your fingers oily! Serves 4 hungry shrimp lover!