The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 4

Cook’s Note: Manale’s Restaurant came up with the original version of barbecued shrimp which is now a standard in eateries in the Big Easy, but there are as many variations to this recipe as there are cooks in New Orleans. The actual preparation of this recipe does not involve barbecue at all. Use French bread to catch every drop of the delicious sauce.4 Tbs. unsalted butter 4 Tbs. peanut oil 2 Tbs. chopped garlic 1/4 cup Worcestershire sauce2 Tbs. fresh chopped rosemary or 2 tsp. dried rosemary1 Tbs. fresh chopped thyme or 1 tsp. dried thyme1 Tbs. fresh chopped oregano or 1 tsp. dried oregano
2 Tbs. fresh chopped basil or 2 tsp. dried basil
1 Tbs. paprika
1/4 Tbs. cayenne (scant 1 tsp.)
Salt and freshly ground pepper, to taste
Juice of 2 lemons
1 lb. shrimp (16-20 count), peeled, tails
Heat butter and peanut oil in a large sauté pan. Add garlic and saute 1 minute. Stir in Worcestershire, herbs, and spices. Add lemon juice and shrimp to the pan. Saute until shrimp are opaque in center, about 3 minutes. Serve with hot crusty French bread.

—Adapted from Manale’s Restaurant, and Chef Janet Johnston