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Only in New Orleans is Barbecue Shrimp not barbecued. This dish is cooked entirely in your mémère’s black cast iron pot.
1. In a large black cast iron sauté pan, melt the butter, then add the oil and mix well.
2. Add all the other ingredients except the shrimp and lemons. Cook over medium heat, stirring constantly, until the sauce begins to boil.
3. Reduce the heat and simmer for 7 to 8 minutes, stirring frequently.
4. Remove from the pan from the heat and let it stand uncovered, at room temperature for at least 30 minutes.
5. Add the shrimp and toss in the sauce, and even them out in one layer.
6. Put the pan back on the burner.
7. Cook over medium heat for about for 6 to 8 minutes, or just until the shrimp turn pink.
8. Squeeze two lemons over the pink shrimp and cover with one thinly sliced lemon.
9. Put the pan in a preheated 450°F oven and bake for 10 minutes.
10. Serve in soup bowls with the sauce and crusty Italian bread on the side.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!