Mississippi Barbecued Shrimp
- Ready In:
- 1 cup unsalted butter
- 1 cup extra virgin olive oil
- 2 bunches green onions, chopped
- 2 sprigs fresh rosemary
- 3 heads baked garlic
- 10 sprigs fresh thyme
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup fresh lemon juice
- 1⁄2 cup dry white wine or 1/2 cup vermouth
- 1 cup fresh parsley, chopped
- 2 -3 lbs fresh large shrimp
- fresh ground black pepper
- sea salt (or Kosher)
- Tabasco sauce
- brown sugar
- In a large, heavy pot, melt the butter with the olive oil.
- Add the green onions, rosemary and thyme and saute over low heat.
- Squeeze all the cloves out of the baked garlic into the pot and stir, combining all the wonderful flavors.
- Add the Worcestershire sauce, lemon juice, wine, and parsley and let it all come to a very slow boil, then simmer and taste.
- Season with salt, pepper, Tabasco, and the optional brown sugar.
- Once the taste is so good you need a straw, turn up the heat and add the shrimp, shells and all!
- Stir and cook the shrimp just until the shrimp turn pink, about 5 minutes.
- Take the pot to the table and serve.
- **To somewhat lower the fat content, chicken broth can be used for some of the butter, but it's not quite as good.
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