Depending on the driver and of course the number of riders, Bourbon Street is only about a case of beer away from A&M. Much to my parent’s chagrin, New Orleans became a second home for me and my running buddies, which may partially explain my insatiable drinking habit and my affinity for Cajun cuisine.
As much as I enjoy good drunken buffoonery, I have never been a huge fan of Mardi Gras. A mob of 100,000 drunken idiots, crammed onto narrow streets, pushing and shoving as they move to and fro is not my idea of fun. No, I prefer to drink alone….. But, regardless of my likes or dislikes, Mardi Gras has become a huge part of the Cajun culture and has greatly influenced the region as a whole.
Fat Tuesday is the just around the corner, which will bring an end to Mardi Gras 2011. In observance, I have decided to treat my Twisted family to a little drunken buffoonery of my own and prepare for them a Louisiana classic: BBQ Shrimp. Created by a chef at Pascal’s Manale in the mid 1950’s, it is a truly unique Cajun treat. Neither grilled nor smoked, BBQ Shrimp is a bowl of spicy, buttery goodness rivaled by none. Served with a loaf of French bread on the side, it is a true game changer.
1.5 lbs head-on, raw shrimp (U12 to U15)
¼ c Worcestershire sauce
2 T fresh lemon juice (approximately 2 lemons
1 lemon, sliced
3 sticks unsalted butter
2 t garlic, chopped
1 T black pepper
1 loaf French bread
In a large cast iron skillet over high heat, combine, shrimp, Worcestershire, lemon juice, lemon slices, black pepper, Cajun seasoning, garlic and cook shrimp, while stirring occasionally. When shrimp begins to turn pink (approximately 2 minutes), reduce heat to medium-high and gradually start adding the butter, stir constantly. Once shrimp are cooked through (approximately 2 to 3 more minutes), serve immediately in a large bowl, with plenty of crusty, warm French bread to sop up the sauce.
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