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New Orleans Barbequed Shrimp
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  • 1 lb (.5 kg). butter
  • 2 cups (475 ml) olive oil
  • 3/4 cup (175 ml) Worcestershire sauce
  • 6 tbsp (90 ml). black pepper
  • 4 lemons, sliced
  • 1-1/2 tsp (7 ml). Tabasco
  • 1 tbsp (15 ml). Italian seasoning
  • 1 tsp (5 ml). paprika
  • 4 tsp (20 ml). salt
  • 8 lbs (3.6 kg). raw, unpeeled, jumbo shrimp
  • french bread, for dipping
  • In 2 quarts (1900 ml) saucepan, heat butter and olive oil.
  • Add Worcestershire, pepper, lemons, Tabasco, Italian seasoning, garlic, paprika and salt; mix thoroughly.
  • Simmer for 5 to 7 minutes.
  • Divide shrimp between two dutch ovens and pour heated sauce over each.
  • Cook over medium heat for 6 to 8 minutes, or until shrimp begin to turn pink.
  • Place dutch ovens in 450 degree (225 C.) oven and bake, uncovered, for 10 minutes, turning shrimp once.
  • Serve in a shallow soup bowl with lots of French bread for dipping in the sauce.
This is from a New Orleans cookbook Jambalaya.

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