Wednesday, December 2, 2009

Louisiana Style BBQ Shrimp

Another easy dish that's good enough for company -- well company that doesn't mind getting messy.
For this variation I added a little something extra (lagnappe as they would say down in NO) a bit of smoky bacon. I stared by crisping the chopped bacon in a bit of oil, mixed in butter (and plenty of it) lemon juice, sliced lemons, a couple cloves of garlic, worcestershire sauce, hot sauce and some chopped rosemary -- allowed that sauce to meld together and stirred in the uncooked shrimp (normally I would use un-peeled shrimp) and popped the whole dish into a 375º oven for 20 minutes.
Serve with plenty of toasted French bread to sop up the sauce.

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