Pretty Dishes

Barbecue Shrimp and Pimm’s Cup
June 6, 2010, 11:45 pm
Filed under: Recipes

I haven’t had much experience with Southern food, but that is starting to change. M is well versed in the staples, specifically those of New Orleans (where she will be moving this fall). As I will be visiting her, I’m sure to get to sample the best there is, although in the meantime she’s been sure to invite me over for some inspired meals. After returning from her most recent trip there, M suggested we make true Louisiana barbecue shrimp, meaning whole shrimp (with heads) slathered in melted butter and spices.

It’s a messy meal but a very good one. As you pull the shrimp shells away, you also carefully break off the head and suck out the liquid inside. Apparently as the shrimp cook, their brains dissolve into a sort of soup. If you don’t feel quite comfortable with that idea, just purchase shell-on bodies.

The recipe couldn’t be any simpler: Mix half of the seasoning packet with 1/2 cup water and 2 sticks of melted butter (I know . . . just let yourself live in denial), pour over the shrimp in a baking dish, then top with lemon slices and green onions. Bake at 375 degrees F for about 20 minutes. Serve the shrimp with crispy French bread and sop up all the wonderful butter, er, I mean “juices.”

A perfect beverage for this meal is a Pimm’s Cup. To make one, fill a 12-ounce glass with ice, add 2 shots of Pimm’s #1 liqueur, add 3 ounces lemonade, then top off with Sprite or 7-Up. Garnish with orange and cucumber slices. Enjoy!


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I really like your writing style, good info, thanks for putting up :D.

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