Shrimpy Goodness (or why I would be horrible at keeping kosher)

I love shellfish and pork. I have been known to eat three types of pig at one meal (most egregious example of this was one very hungover morning at WaHo where I consumed hash browns which included ham, bacon, and a sausage egg and cheese sandwich). Probably shouldn't tell people that.

Anyway, I also adore shellfish. Any type. Favorite meal hands down, is a dozen raw oysters and a beer (or glass of white wine depending on the establishment).

So my friend TY and I have been texting this morning about her favorite dish that I make. Luckily for her I went to bed last night craving the shrimpy goodness, so it'll be on the table tonight.

Warning- this is one of those recipes you would rather have someone else make for you. That way you can pretend it's remotely healthy. As the chef, there's no escaping the truth.

I have made this recipe a trillion different ways, depending on the crowd, mood and what's on hand. For example, if I am working on a bottle of chardonnay, I'll fling some in instead of the beer. Although, I do hate to waste any of my wine.


New Orleans Barbequed Shrimp (which has nothing to do with barbecue sauce, or a grill [for the Yankees])




8 sticks of real butter. (this is rather terrifying. If my arteries are feeling sticky, sometime I use 1/2 olive oil and 1/2 butter)

2 tablespoons Old Bay or creole seasoning to taste;

2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper, to taste

2 tablespoons chopped rosemary leaves

1/2 cup Worcestershire sauce

6 ounces good beer

10 cloves garlic, finely minced (or as much as you like- just use fresh garlic, none of that jarred dreck please)

1 medium onion, very finely minced

3 - 4 tablespoons chopped parsley

Tabasco to taste

2 teaspoons fresh-squeezed lemon juice. I like the slice the lemons and use the slices in the pan. This makes your presentation look pretty.

5 pounds shrimp, heads and shells on

[This feeds 8-10 people, BTW ... cut it in half if you need to.]

• Melt a stick of the butter in a skillet.
• Saute the garlic, onions, parsley, rosemary and seasoning blend for about 2 - 3 minutes.
• Melt the rest of the butter.
• Add the beer (drink the rest of the bottle).
• Add the sauteed stuff, Worcestershire and lemon juice.
• Put the shrimp in a single layer in a baking dish, and pour the sauce over. Make sure the shrimp are covered in the sauce. If they're not ... melt more butter and add to the sauce. (just pretend you are Julia Child- butter is good!!!)
• Bake uncovered in a 350 degree oven until the shrimp turn pink, about 15 minutes.
  

I like to put newspaper down on the table, so people can just dump their shells. Clean up's a breeze, because you can roll up the paper.

Serve the shrimp with lots of sauce in big bowls. Serve with tons of good french bread, and a big green salad.

Not everyday food, but such a wonderful treat! Unless you keep kosher. I'm Presbyterian- fully in favor of bacon.