COMMENT:
Pasqual Manales Restaurant on Napoleon Street in New Orleans made
Barbecued Shrimp famous in the South. By adding Gentleman Jack liquor
to this recipe, I think it rivals the Manale recipe.
INGREDIENTS:
- 3 pounds 21-25 count head-on shrimp
- 4 tbsps diced garlic
- 4 tbsps cracked black pepper
- 3 ounces Gentleman Jack Rare Tennessee Whiskey
- 4 tbsps Worcestershire sauce
- 2 tbsps dried basil
- 1 cup melted butter
- 1 tbsp dried thyme
- 1/2 cup olive oil
- 1 tbsp Louisiana Gold Pepper Sauce
METHOD:
It is important to realize that the head-on shrimp is best used
when barbecuing. In Cajun country, it is a must to suck the heads
of the butter-garlic flavored cooked shrimp. Preheat oven to 375
degrees F. In a heavy bottom saute pan, heat butter and olive oil
over medium high heat. Combine all remaining ingredients and blend
well into butter mixture. Cook one to two minutes. Place head-on
shrimp in a large baking pan with a one inch lip. Pour melted butter
mixture on top of shrimp, coating as evenly as possible Place shrimp
on center rack of oven and cook three to five minutes or until shrimp
are pink and curly. Turn shrimp one time, baste well and allow to
cook three to five additional minutes. Remove from oven and serve
in soup bowls with the seasoned butter mixture. Hot French bread
should accompany this dish. |
