N.O.B.B.Q. Shrimp

Name: N.O.B.B.Q. Shrimp
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter; 1/2 cup olive oil; 1/4 cup Worcestershire sauce; 4 Garlic:garlic cloves, minced; 1 teaspoon Salt:salt; 1 teaspoon freshly ground Peppercorns:black pepper; 1/4 teaspoon Chile peppers:cayenne pepper, or to taste; 1 Bay leaf and california bay leaf:bay leaf; 1/2 teaspoon dried Thyme:thyme; 1/2 teaspoon dried Rosemary:rosemary; 1/2 teaspoon dried Oregano:oregano; Dash of hot pepper sauce; 1 Lemon:lemon, thinly sliced; 3 pounds large Shrimp:shrimp with heads on

Shrimp New Orleans Mardi Gras Southern Dinner Party Hot Sauce Worcestershire Sauce Dairy Butter Olive Oil Shellfish Lemon Juice Bay Leaf Cayenne Pepper Oregano Rosemary Thyme Garlic Appetizer Salt Summer Easy Black Pepper

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4 servings Easy

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Ingredients (14)

1 cup (2 sticks) unsalted butter
1/2 cup olive oil
1/4 cup Worcestershire sauce
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Dash of hot pepper sauce
1 lemon, thinly sliced
3 pounds large shrimp with heads on

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Since these tangy, buttery shrimp are neither cooked on a barbecue grill nor with barbecue sauce, the name may mislead the uninitiated. It’s the same way New Orleans natives call the median of a boulevard “neutral ground.”

The shrimp fat from the head and the flavor from the shells add to this signature Crescent City dish. Eating the shrimp is a funky proposition involving removing the heads with a pinch and sucking out the buttery sauce. This technique is best accomplished accompanied by the haunting tunes of Dr. John and his Medicine Show, with your sleeves rolled up above the elbow and with lots of French bread for sopping.

from: Screen Doors and Sweet Tea by Martha Hall Foose

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Tips for Shrimp

Tip

How to Store Shrimp

Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.

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Next: How to Freeze Shrimp

Tip

How to Freeze Shrimp

For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.

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Next: How to Thaw Shrimp

Tip

How to Thaw Shrimp

Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.

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Next: How to Store Shrimp

Instructions

1Preheat the oven to 400°F.
2In a large ovenproof skillet over low heat, melt the butter with the olive oil. Add the Worcestershire sauce, garlic, salt, black and cayenne peppers, bay leaf, thyme, rosemary, oregano, hot sauce, and lemon slices. Add the shrimp and stir to coat well with the sauce.
3Place in the oven and bake, basting with the sauce occasionally, for 20 minutes, or until the shrimp are pink and the tails just slightly curved.
4Remove the skillet from the oven. Remove the bay leaf from the sauce, then spoon the shrimp and sauce into bowls, and serve.

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