BARBECUE SHRIMP ala Pascal Manale's
Barbecue shrimp are misnamed, but they're still one of the most
exciting--and messiest--dishes in the local cuisine. The dish is
simple:
huge whole shrimp in a tremendous amount of butter and black
pepper. The
essential ingredient is heads-on shrimp.
2 cloves garlic, chopped
1 bay leaves
3 lbs. fresh Gulf shrimp with heads on, 20-25 count to the pound
1 Tbs. lemon juice
2 tsp. Worcestershire sauce
2 sticks salted butter
1 stick margarine
2 tsp. paprika
1 newly-purchased 4-oz. can black pepper
Preheat oven to 375 degrees.
1. Rinse the shrimp and shake the excess water from them. Make one
layer, overlapping, in a glass or metal baking dish. Sprinkle the
garlic
over all. Break the bay leaf in half and place it among the shrimp.
Add
the lemon juice and Worcestershire.
2. Cut the butter and margarine into pats and distribute them atop the
shrimp. Sprinkle on the paprika. Then shake enough black pepper over
the shrimp to cover them completely. Don't miss any spots! Err on the
side of too much pepper. (And you don't have to use the whole can,
either.)
3. Bake the shrimp in a preheated 375-degree oven for fifteen
minutes. Open the oven and, with a spoon, redistribute the shrimp and
check them for doneness. When the meat pulls away from the shells,
they're ready. But they will probably need five to 15 minutes more
baking. This depends on the size and quality of the shrimp. To be
avoided: soft, wrinkled shells.
4. Serve the shrimp in soup plates with lots of the sauce and toasted
French bread. Also plenty of napkins and perhaps bibs.
Serves four to six.
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