No clue as to why this dish is named this, its not grilled
nor slathered in BBQ sauce (I made this for my friend Claudia and she asked me
why I forgot to buy the BBQ sauce).
Every time I make it I feel like Paula Deen
cause it calls for a TON of
butter, so its not in my normal food rotation. My dad always made this on
special occasions when our arteries
could handle it. It is a quite tasty so it’s a great
dish for every once in a while.
2 Lbs of medium shrimp (shells left on)
1 ½ Lbs of butter (told you it was a lot)
1/3 Cup Worcestershire sauce
¼ Cup Lemon juice
3 Cloves of garlic finely minced
½ Medium onion
chopped
2 stalks of celery chopped
2 Tbs Creole seasoning
2 Tbs Rosemary
Few dashes of hot sauce
Salt and Pepper to taste
Preheat oven to 350 degrees
In a large oven safe casserole dish add butter, onion, and
celery. Place in oven for about 5 minutes, or until butter is melted.
Remove from oven and add the rest of the ingredients, stir
and return to oven. Cook for 15 minutes or until shrimp have turned pink.
Serve in bowls topped with parsley along with a crusty style
bread on the side to sop up all that BUUUTTERRRR *in my Paula Deen voice*
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