NOLA Barbecued Shrimp

You’ll find no simpler recipe for shrimp from the Crescent City and none with more pungency. Shrimp, butter and pepper—black pepper; lots of it mind you, and the freshest grind you can get—are the only ingredients; any additions will ruin it. Use heads-on shrimp, 16-20 count, nothing smaller. 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 shallow 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.

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