New Orleans BBQ Shrimp

Description:

Despite the name, this dish has nothing to do with barbecue. This dish has its origins from Pascal Manale’s restaurant in New Orleans, where it was invented in 1953. This dish is a good example of fusion cuisine, as it is similar to an Italian preparation of scampi but with Cajun seasonings.

Ingredients:

• 10 Shell-on shrimp

• 2 cloves garlic, minced

• 2 tbsp unsalted butter

• 1 tbsp hot sauce

• 1 tbsp Worcestershire sauce

• 1/2 tsp paprika

• 1/2 tsp oregano

• Salt & pepper

• Pieces of sliced French bread or baguette

Preparation:

• Heat the butter over medium heat and add the garlic. Cook for 30 seconds, then add the shrimp and turn the heat to high. Add the lemon juice, Worcestershire sauce, hot sauce, paprika and oregano. Feel free to add additional liquid if the sauce is getting too thick. Cook for 2-3 minutes until the shrimp turn pink and curl up. Serve with the bread on the side.

Notes:

• You can use head-on shrimp if you can find them.

• Feel free to add a splash of white wine or beer when cooking the sauce.