New Orleans Barbecued Shrimp

You’ll find no simpler recipe for shrimp from the Crescent City and few with more pungency. Shrimp, butter and pepper—black pepper; lots of it, and fresh-ground—are the only ingredients; any additions will ruin it. Use a 16-20 count; I’m not saying you can’t make this dish with peeled shrimp of a smaller count, but I’d die first and go to hell shortly thereafter if I did. This should be obvious to most people.

Pat shrimp dry and place in the bottom of a buttered baking dish, skillet or casserole. Drizzle with melted butter—one stick to one pound of shrimp—and top with generous amounts of freshly ground black pepper. Place on the highest rack in your hottest oven for about 10 minutes.

 

Leave a Reply

Your email address will not be published.