Barbecue shrimp is definitely one of my all-time favorite foods.
I first had it in New Orleans at a restaurant named
This is where barbecue shrimp began.
I was so confused when my plate arrived, because
the thing about barbecue shrimp is that it is not barbecued at all.
So I fell deeply in love and decided to make it my goal (several years ago) to copy this recipe and make it my own and maybe just a little bit better (if I do say so myself).
Now before you go read any more of this post, I had to place a warning.
If you choose to bypass this warning, just beware---
This recipe is dangerous.
And by dangerous, I mean it has a lot of butter.
Like, Paula Deen butter.
But, it is oh, so good.
So I guess that you've made your decision and are going to keep going forward.
2 cups Worcestershire sauce
3 tablespoons creole seasoning
3 tablespoons cracked pepper
3 tablespoons ground pepper
6 garlic cloves, minced
2 4-inch long stalks of rosemary
2 pounds large shrimp, peels left on
4 lemons, cut in half
1 cup water
3 sticks of butter, cut into small pieces
In a large, heavy pot add the Worcestershire sauce, creole seasoning, cracked pepper, ground pepper, garlic, and rosemary. Stir to combine. Pour in the shrimp. Turn on the heat to bring the mixture to a boil. Squeeze the lemons into the mixture and then drop in. Add the water. Allow the mixture to boil until the shrimp turn pink (approximately 6-8 minutes).
Turn off the heat and add the butter. Stir until all of the butter is melted.
Pour into a large bowl and serve with crusty french bread for dipping the sauce.
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