Sunday, May 27, 2012

Shrimp For Supper

These shrimp never see a grill or even a smoker but for some reason in New Orleans and across the south this dish is dubbed, barbecued shrimp. Really it's shrimp in a buttery, garlicky,  ready for crusty bread sauce. I start by melting, until foamy,  a stick of butter in an iron skillet, then I toss in chopped garlic and rosemary. A 1/3 cup of lemon juice (and slices of the juiced lemon too when I have them) and 1/3 cup of worcestershire sauce. I stir that together and add in the peeled shrimp. They only need about 3 minutes to turn pink and be ready to serve. A tasty quick supper that still feels special.

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