Jack's Barbecued Shrimp

Recipe Ingredients

3 lbs	1362g / 48oz	-- ¥
21		Count head-on shrimp - (21 to 25)
4 tablespoons	60ml	Diced garlic
4 tablespoons	60ml	Cracked black pepper
3 oz	85g	Gentleman Jack rare Tennessee whiskey
4 tablespoons	60ml	Worcestershire sauce
2 tablespoons	30ml	Dried basil
1 cup	198g / 7oz	Melted butter
1 tablespoon	15ml	Dried thyme
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Louisiana gold pepper sauce

Recipe Instructions

It is important to realize that the head-on shrimp is best used when barbecuing. In Cajun country, it is a must to suck the heads of the butter-garlic flavored cooked shrimp.

Preheat oven to 375F.

In a heavy bottom Saute pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook one to two minutes.

Place head-on shrimp in a large baking pan with a one inch lip. Pour melted butter mixture on top of shrimp, coating as evenly as possible Place shrimp on center rack of oven and cook three to five minutes or until shrimp are pink and curly.

Turn shrimp one time, baste well and allow to cook three to five additional minutes. Remove from oven and serve in soup bowls with the seasoned butter mixture.

Hot French bread should accompany this dish.

COMMENT:

Pasqual Manales Restaurant on Napoleon Street in New Orleans made Barbecued Shrimp famous in the South. By adding Gentleman Jack liquor to this recipe, I think it rivals the Manale recipe.

SERVES: 6

Source:
Chef John Folse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.