Barbecue Shrimp – So Good, And So Not Barbecued
May 14th, 2013 at 13:54 PM
No one’s really sure why this magnificent dish is called
barbecue shrimp, but since it was invented in New Orleans, let’s just assume
they had a great reason, and move on to more important issues, like
making and eating a huge plate of these.
There are countless ways to make this dish, almost all
containing copious amounts of butter, along with garlic, black pepper, and
Worcestershire sauce. This is not something you’d serve to your friend with the
bland palate. By the way, can’t believe you’re still friends with that bland
palate dude.
Anyway, feel free to adjust and adapt to your heart’s
content. My version is fairly light, which is kind of funny
to say, since I call for half a stick, but I’ve seen versions that were basically
deep-fried in butter. So, you know,. . .
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