I got this recipe 20+ years ago from a diner who had ordered barbecue shrimp in New Orleans. After devouring the plate and sopping up all of the au jus that was served on the side, and downing couple of hurricanes, the diner got up the nerve to ask for the recipe. The chef appeared 15 minutes later with a crumpled piece of paper with who knows what splattered on it and a handwritten recipe called “barbecue shrimp.” I wish I knew the restaurant or had a copy of the original note, but sadly I don’t. The recipe was handed down to me in a similar way after I tried it for the first time. Here it is. Prepared the following way, this dish comes out perfectly every time.
- 2 pounds of local shrimp (shell on)
- 1 stick butter
- 1 stick margarine
- 1 cup Worcestershire sauce (good quality)
- Fresh cracked pepper
- Crusty bread, sliced
Melt butter, margarine and Worcestershire on medium heat until melted and mixed.
Arrange shrimp in rows on a cookie sheet. Pour the melted mixture directly on the raw shrimp. This part of the written recipe I distinctly remember: It said, “Add fresh ground pepper until your arm hurts or you think you have too much — then add more.“
Broil the shrimp for 8-10 minutes, flipping them halfway through the cooking time. Remove the shrimp from the baking sheet and reserve, keeping them warm.
Pour the sauce into individual bowls or one large bowl to share.
The sauce is for dipping the bread and dunking the shrimp!
Roll up your sleeves and dig in — 2 pounds of shrimp will not stay around long and that loaf of bread, forget it! Be sure to serve this with plenty of 2011 Jacques Delatour Côtes du Rhône. Chill this spicy red down for an hour or so in the fridge. It will be eye-rollingly good with the buttery, peppery shrimp and rich, savory sauce.