Old N'Awlins Barbecued Shrimp

Carl McCaskey

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Nov 7, 1994, 2:25:08 AM11/7/94

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OLD N'AWLINS BARBECUED SHRIMP

3 sticks margarine
1/4 cups extra virgin olive oil
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon ground cloves
3/2 teaspoon cayenne pepper
3 tablespoons McCormick's Barbecue Spice
3 teaspoons paprika
2 teaspoons ground rosemary leaves
4 tablespoons Worcestershire sauce
1 lemon, juiced
2 bay leaves
1 can warm beer
2 teaspoons salt
5 large shrimp (heads on)

First, drop the margarine and the olive oil into a 12-inch heavy
aluminum skillet and blend them together over medium-low heat (just
make sure the mixture doesn't burn). Then remove the skillet from the
fire and -- adding one ingredient at a time -- stir in the onion
powder, garlic powder, cloves, cayenne pepper, black pepper, barbecue
spice, paprika, rosemary, Worcestershire, lemon juice, and bay leaves.

Now stir everything into the seasoning base really well. Then slowly
add the beer and stir it into the mix until the foam disappears. At
this point, stir in the salt, preheat the oven to 300 degrees, set the
seasoning mixture aside to allow the flavors to marry, and place the
shrimp in a large baking pan (be sure to use a pan large enough to
give you room to stir the shrimp periodically as they bake).

When you're ready to cook -- and this dish is best served right out of
the oven -- pour the mixture over the top of the shrimp, making sure
you coat each shrimp really well. Then place the pan in the oven --
uncovered -- and bake for about 40 minutes, basting thoroughly every
10 minutes or so.

When you see a slight air space appear along the back of the shrimp
and you see the shell segments start to pull apart (actually, the
shell pulls away from the meat), they're ready to eat.

It is recommended that you serve barbecued shrimp in soupbowls, piping
hot with the shrimp swimming in the sauce, accompanied by a bottle of
your favorite white wine and a big loaf of hot crisp French bread.

[Chef's Note: Don't overcook `em! The shells will set and the shrimp
will be hard to peel. If you plan to serve the shrimp as a dinner
entre, I recommend you serve them alongside either bronzed or creamed
potatoes, a cooked green vegetable (broccoli is good) and a crisp
Italian salad. But most of all...you got to have a good supply of
French bread to sop up the juices! It's the absolute best part of the
whole recipe. One more thing: if you should have any of the basting
sauce left over, it can be refrigerated in a small bowl and used as a
topping for mashed potatoes, baked potatoes or fried grits. It can
also be used as a condiment for broiled oysters on the half shell (a
couple of teaspoons on each oyster), for brushing over redfish on the
grill, or for whatever reason else tempts your palate. So go ahead and
be creative!]

[Source: "Frank Davis Cooks Cajun, Creole, and Crescent City" by Frank
Davis]

--
Carl McCaskey [mcca...@freenet.fsu.edu]
Listen to "The Carl & Jonathan Show", 3-5 pm Saturdays
on WNLS, 1270 AM in Tallahassee, Florida.
Call in at 422-WNLS = 422-9657

Liz

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Nov 7, 1994, 5:43:18 AM11/7/94

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In article <39kkok$s...@freenet3.scri.fsu.edu> mcca...@freenet3.scri.fsu.edu (Carl McCaskey) writes:

>OLD N'AWLINS BARBECUED SHRIMP

>3 sticks margarine
rest of recipe deleted

>5 large shrimp (heads on)

Those must be *really* large shrimp ;)

Michael Nott

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Nov 7, 1994, 2:22:58 PM11/7/94

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In article <39kkok$s...@freenet3.scri.fsu.edu>,
mcca...@freenet3.scri.fsu.edu (Carl McCaskey) wrote:

> OLD N'AWLINS BARBECUED SHRIMP
>
> 3 sticks margarine

No!, No!, No! unsalted *BUTTER*

--
Michael Nott mn...@hammock.com

bruce bowser

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Jan 13, 2022, 4:29:08 PM1/13/22

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On Monday, November 7, 1994 at 2:22:58 PM UTC-5, Michael Nott wrote:
> In article <39kkok$s...@freenet3.scri.fsu.edu>,
> mcca...@freenet3.scri.fsu.edu (Carl McCaskey) wrote:
> > OLD N'AWLINS BARBECUED SHRIMP
> >
> > 3 sticks margarine
>
> No!, No!, No! unsalted *BUTTER*

I wouldn't like it, either. Sweet sauces don't go with seafood. I like the lemon quarters.

dsi1

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Jan 14, 2022, 2:02:10 AM1/14/22

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I wouldn't attempt to follow that recipe either - too complicated. I bought some salt and pepper shrimp today. Boy what a treat that was! We ate it in a National Cemetery inside the crater of a volcano.

https://photos.app.goo.gl/vHPhw3gRu7AifjFG9

https://www.youtube.com/watch?v=NPQTJSaJTqM

Cindy Hamilton

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Jan 14, 2022, 4:51:49 AM1/14/22

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On Friday, January 14, 2022 at 2:02:10 AM UTC-5, dsi1 wrote:
> On Thursday, January 13, 2022 at 11:29:08 AM UTC-10, bruce bowser wrote:
> > On Monday, November 7, 1994 at 2:22:58 PM UTC-5, Michael Nott wrote:
> > > In article <39kkok$s...@freenet3.scri.fsu.edu>,
> > > mcca...@freenet3.scri.fsu.edu (Carl McCaskey) wrote:
> > > > OLD N'AWLINS BARBECUED SHRIMP
> > > >
> > > > 3 sticks margarine
> > >
> > > No!, No!, No! unsalted *BUTTER*
> > I wouldn't like it, either. Sweet sauces don't go with seafood. I like the lemon quarters.
> I wouldn't attempt to follow that recipe either - too complicated.

Dear god, that recipe is easy as pie. Yes, it has a lot of spices in it,
but you just bloom them with margarine, dump it over the shrimp, and bake
them. I assume you'd never make a real curry.

Although 3 sticks of margarine for 5 large shrimp seems a bit excessive.
Perhaps that should be 5 pounds large shrimp.

Cindy Hamilton

Gary

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Jan 14, 2022, 8:53:34 AM1/14/22

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Cindy Hamilton wrote:
> Although 3 sticks of margarine for 5 large shrimp seems a bit excessive.
> Perhaps that should be 5 pounds large shrimp.

Yikes! I missed that. That's way overkill for 5 shrimp or even a pound
or two of shrimp.

bruce bowser

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Jan 14, 2022, 10:43:35 AM1/14/22

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Butter is OK, but the BBQ spice? And no BBQ grill? I thought there would at least be a BBQ grill. No. Anyway, I need something much closer to fresh lemons.

Dave Smith

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Jan 14, 2022, 12:50:17 PM1/14/22

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Uhm, Ghe Ghe Ghe. This is NOT my frogger. Yes. Ghe Ghe Ghe
:)))))))))))
--
This is NOT a post by Dave Smith

US Janet

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Jan 14, 2022, 12:55:23 PM1/14/22

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Oh, Wow! That looks really tasty. I want some :)
Janet US

Michael Trew

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Jan 14, 2022, 7:21:09 PM1/14/22

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I'm not seeing any kind of recipe... is it only visible on GG?

GM

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Jan 14, 2022, 7:24:13 PM1/14/22

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Here ya go, the "five" shrimp and the "three" stix of oleo gotta be a mis - print:

OLD N'AWLINS BARBECUED SHRIMP
3 sticks margarine

Michael Trew

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Jan 14, 2022, 8:44:41 PM1/14/22

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Thanks, it's odd that didn't come up on my newsreader.

Based on the amount of seasonings, I'd assume 5 LBS shrimp. For that
amount, 3 sticks of Oleo wouldn't be out of line. When I make "shrimp
scampi" it usually calls for 1 LB shrimp, and up to a stick of butter.
I usually go less than that, however.

Dave Smith

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Jan 14, 2022, 9:05:38 PM1/14/22

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This is NOT my frogger.

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Jan 15, 2022, 12:17:03 PM1/15/22

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On Sat, 15 Jan 2022 06:02:03 -0800 (PST), Cindy Hamilton
<angelica...@yahoo.com> wrote:

Yes. Ghe Ghe Ghe :)))))))))))

Dave Smith

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Jan 15, 2022, 1:46:22 PM1/15/22

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Dave Smith

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Jan 15, 2022, 1:46:44 PM1/15/22

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bruce bowser

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Jan 15, 2022, 4:37:11 PM1/15/22

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On Friday, January 14, 2022 at 7:24:13 PM UTC-5, GM wrote:
> Michael Trew wrote:
>
> > On 1/14/2022 4:51, Cindy Hamilton wrote:
> > > On Friday, January 14, 2022 at 2:02:10 AM UTC-5, dsi1 wrote:
> > >> On Thursday, January 13, 2022 at 11:29:08 AM UTC-10, bruce bowser wrote:
> > >>> On Monday, November 7, 1994 at 2:22:58 PM UTC-5, Michael Nott wrote:
> > >>>> In article<39kkok$s...@freenet3.scri.fsu.edu>,
> > >>>> mcca...@freenet3.scri.fsu.edu (Carl McCaskey) wrote:
> > >>>>> OLD N'AWLINS BARBECUED SHRIMP
> > >>>>>
> > >>>>> 3 sticks margarine
> > >>>>
> > >>>> No!, No!, No! unsalted *BUTTER*
> > >>> I wouldn't like it, either. Sweet sauces don't go with seafood. I like the lemon quarters.
> > >> I wouldn't attempt to follow that recipe either - too complicated.
> > >
> > > Dear god, that recipe is easy as pie. Yes, it has a lot of spices in it,
> > > but you just bloom them with margarine, dump it over the shrimp, and bake
> > > them. I assume you'd never make a real curry.
> > >
> > > Although 3 sticks of margarine for 5 large shrimp seems a bit excessive.
> > > Perhaps that should be 5 pounds large shrimp.
> > >
> > > Cindy Hamilton
> > I'm not seeing any kind of recipe... is it only visible on GG?
> Here ya go, the "five" shrimp and the "three" stix of oleo gotta be a mis - print:

He probably meant 5 pounds of shrimp.

GM

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Jan 15, 2022, 4:43:22 PM1/15/22

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Yup, EXACTLY, bb...

--
GM

Dave Smith

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Jan 15, 2022, 5:47:40 PM1/15/22

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Can you go into more detail? I don't get it

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Jan 16, 2022, 4:52:03 PM1/16/22

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On Fri, 14 Jan 2022 08:54:12 -0500, Gary <g.ma...@att.net> wrote:

>Cindy Hamilton wrote:
>> Although 3 sticks of margarine for 5 large shrimp seems a bit excessive.
>> Perhaps that should be 5 pounds large shrimp.
>

>Yikes! I missed that. That's way overkill for 5 shrimp or even a pound
>or two of shrimp.

Uhm, Ghe Ghe Ghe. This is NOT my frogger. Yes. Ghe Ghe Ghe
:)))))))))))

dsi1

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Jan 16, 2022, 9:11:49 PM1/16/22

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Katsu is a Japanese breaded cutlet. Tonkatsu would be a pork cutlet. The favorite around here is chicken katsu. Chicken katsu curry would be the most popular curry on the island.

https://www.honolulumagazine.com/best-chicken-katsu-our-top-5/

Dave Smith

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Jan 16, 2022, 9:45:09 PM1/16/22

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Ghe? Can you go into more detail? I don't get it