Wednesday, February 17, 2010

It's Foodie Friday, so... "Who's Your Mama, Are You Catholic, and Can You Make a Roux?"

"Who's Your Mama, Are You Catholic, and Can You Make a Roux?"
by Marcelle Bienvenu

This will cookbook will go down as one of my all-time, most favorite, A+ cookbooks in the whole wide world! Not only is it chock full of some of the tastiest recipes you will ever want to try, it also is a pictorial history of Ms. Bienvenu, that also includes heart-warming family stories. It's just the greatest! And, yes, you should hunt this cookbook down for your cookbook collection. I picked it up on a trip to New Orleans years ago... so I hope it is still available.
I must though share with you THE best barbecued shrimp recipe that I have ever tasted. Everyone I have ever prepared this for has claimed it is the best. My family considers it a super family favorite. Bibs are required. So here goes...

Barbecued Shrimp
Serves 4

6 lbs. large shrimp, heads on (Don't peel them.)
2 sticks butter
3/4 cup olive oil
1/4 cup Worcestershire sauce
Juice of three lemons
1 teaspoon garlic powder (I used fresh)
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon Tabasco (or more, according to taste)
1 tablespoon rosemary leaves
1 teaspoon oregano leaves

Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan (I use a large cookie sheet with a lip).
In a saucepan, melt butter, then add the rest of the ingredients. Mix well. Pour sauce over shrimp and marinate for 1 hour.
Bake at 325 degrees for 15-20 minutes. Stir a couple of times with a spatula. Do not overcook.
Serve in a soup bowl with lots of French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such.
Be forewarned -- this can only be eaten with your hands!
(I think I've already posted this recipe before... which gives you a clue as to how good this is!)

Check this out for food and fun!!