June 10, 2009

Easy BBQ Shrimp

from Drick's Rambling Cafe blog

Shrimp of the Week 


This recipe comes from Cammie Maumenee, now living in Gulf Shores AL and given to me by a good friend. It has been around for a long time and served many times over the years in many homes around Mobile. He says it's some of the best eating around, just make sure you have lots of French Bread to mop up the delicious sauce.

 Note: this is messy but oh so good. BBQ shrimp is served in the finest restaurants around the south usually with steaming hot napkins (cloth of course) and lemons halves. Use the lemon to remove the shrimp smell and the hot towel to cleanse the fingers.

Cammie Maumenee's Mother's Easy BBQ Shrimp 
her take on Pascal Manale's Restaurant
serves about 10
8 pounds large shrimp in shells with heads on
8 sticks of butter, cubed (yes, 8 sticks)
2 large yellow onions, sliced thinly
2 pounds fresh mushrooms, sliced
1 -16 oz bottle Wishbone Italian salad dressing
1 tablespoon Lowery's seasoning salt
1 tablespoons black pepper
Juice from 8 lemons
1/2 cup Lea and Perrins Worcestershire

Toss the first 4 ingredients in a large roaster. Mix remaining ingredients together and pour over the shrimp. Toss to mix. Cover with foil and bake in a preheated 350 degree oven for 25 to 30 minutes or until shrimp are done. 

Toss several times during cooking. 

Serve with plenty of napkins and in a wide bowl with a good helping of the sauce. 


 

3 comments :

  1. Sounds delicious.........drooling a little. But, how would you feel if I substituted olive oil for the butter ( no dairy for me). Hugs! Katherine

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  2. Katie, Katie, Katie......The artery clogging dairy butter is what makes this dish so darn good. Seriously, using olive oil would be a whole nother experience and with the Italian dressing, I would probably not use as much, just enough to dilute the Worcestershire and lemon juice and to make a nice sauce (that’s where the bread plays an important part). It sounds good from here, kinda making me drool a little too! Thanks for the question.

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  3. Sounds just delicious. I haven't had this at home in years & will certainly give it a try as soon as I can get some great Gulf Shrimp.

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