Bar-B-Que Shrimp question for Chef Wil

Spring Hen,

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Creole BBQ Shrimp
Adapted from Pascale’s Manale, New Orleans
Yields: 4 servings

Here’s a dish with a big misnomer, since the shrimp don’t go anywhere near a barbecue. This very rich dish was created at Pascale’s Manale restaurant in New Orleans, made there with heads-on shrimp and baked, not barbecued, with plenty of butter. A casserole of these will go fast.

8 tablespoons butter
1/4 cup extra-virgin olive oil
2 tablespoons garlic, finely chopped
1 tablespoon coarsely cracked black pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon thyme
2 teaspoons Louisiana-style hot pepper sauce
1 1/2 pounds shrimp, shelled and deveined
3 lemons (2 to squeeze and one sliced into thin rings)
Salt, to taste

1. Heat a large sauté pan (large enough to hold the shrimp in one layer) or a 9x13 baking dish. Add the butter, oil, garlic, black pepper, Worcestershire sauce, thyme and hot pepper sauce; stir and cook for 1 minute. Add the shrimp and toss in the sauce, and even them out in one layer. Sqeeze lemons over the entire area. Sprinkle with salt, cover with sliced lemons and place in a preheated 375° oven for 3 to 5 minutes or until they are just done, tossing them once.

2. Serve in soup bowls with the sauce and crusty Italian bread on the side.

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