What We Want to Eat Right Now

No picture. Sorry, but I just need to get this memory-jogger to you immediately. Hot, much? Don’t feel like doing any cooking to speak of? (Or is it, of which to speak? Nah.) Around our place, we have been in the throes of remodeling. The house is basically a construction zone. I am busier than normal; however, we all still need to eat semi-regularly, so I am all about easy, and this fills all bills nicely. I would call this Shrimp Scampi, but southerners call it Barbecue Shrimp. In my Beyond the Bay cookbook from the Junior League of Panama City, FL, there is a recipe for Barbecue Shrimp I and another for, get ready for it, Barbecue Shrimp II. There is also a broiled shrimp recipe which is really Barbecue Shrimp III in disguise. Here is my cobbled-together, winging it version.

Barbecue Shrimp a la Lori
serves 4-5

2 lb. headless large shrimp, unshelled, thawed
1 T. (several dashes) Worcestershire sauce
1 clove garlic, minced (don’t go nuts and put more — we want to taste shrimp, too)
few dashes hot sauce, such as Tobasco
juice of 2 lemons
generous grinds of black pepper
four pinches kosher salt (scant 1 t.)
1/2 c. butter

Preheat oven to 350 degrees. Place the shrimp in a single layer in a large pan. I used the bottom of my broiler pan, lined with foil for easy clean-up. Sprinkle with remaining ingredients except butter. Slice butter into thin pats and arrange over the shrimp.

Bake, uncovered, for 20 minutes or until all shrimp have turned pink. Stir and serve immediately with the best crusty bread you’ve got for sopping up all that butter sauce. Set out a few bowls to hold the shrimp shells. Eat with your fingers, please.

Now get up and go cook something good.

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2 Comments

  1. heidih
    Posted July 4, 2009 at 6:55 pm | Permalink

    I remember Gourmet featuring a similar recipe as a combo of decadence and comfort to be had sitting around the table finishing taxes on April 15 (well hopefully a little before). I always put this together in my mind with Alice Waters early Menu Cookbook where she talked about eating salad with her hands. I can see red leaf or similar leaves in the lovely sauce along with my bread, or making mini open face sandwiches with bread/shrimp/lettuce

  2. Posted August 31, 2009 at 8:55 pm | Permalink

    Goodness, lady, no posts since the beginning of July? Have you not fed your family since then?

    😉

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