My family was introduced to this dish back in the late 80’s when we vacationed in New Orleans. It had since become a family summer favorite. Somehow we didn’t find this dish appealing during the other Northeast seasons. Maybe because our brains are trained to think that barbecue is a summer dish, though this is not a real barbecue per se. Or maybe because this dish is a messy eat, messy good, that is! But now that we live in Florida, maybe my family’s discerning taste will accept this as a year-round dish. This is my own interpretation of this dish and this is how my family likes it. Traditionally this is baked but I find that cooking it in stove top is easier and renders the same result.
- 2 lbs large shrimps, heads on and uncooked. Using a pair of scissors, remove the long whiskers. Drain after washing.
- 1 stick of butter
- 1/3 c olive oil
- 2 bay leaves, crumbled
- juice from 3-4 lemons. Include the zest from 1 lemon for a more intense lemon taste.
- 4 T Worcestershire sauce
- 1 tsp dried oregano or a handful of fresh leaves. I like using fresh oregano as it is always a part of my herb garden. Either Italian or Greek oregano will do.
- 1 tsp dried thyme
- 2 tsp Tabasco or according to taste
- 1 T sea salt
- Soft French bread to mop-up the sauce.
- Put all the ingredients in a shallow pan. Cover and cook over medium heat, let boil for about 10 minutes or until the shrimps turn pink.
No need to set the forks, just be sure to wash your hands thoroughly.
Then listen to the family as they eat in silence but for the sound of the sucking of the shrimp shells and fingertips!