Yesterday afternoon I went and picked up five pounds of fresh shrimp. Got home and got the Keg heated up to about 350 degrees. While the Keg was heating up I got my ingredients together for "New Orleans" Barbecue Shrimp. Not grilled on the grates and no one knows exactly why they're caLled Barbecue Shrimp but I could care less what they ae called.
White wine, worchestershire sauce, BUTTER, paprika, bay leaves, lemon juice and other herbs
Got the sauce going on the Keg.
Made some creamy grits while getting the shrimp ready.
Added the shrimp to the sauce.
The wife breaded and fried a couple of green tomatoes.
Time to eat! Also had some fresh braided Italian bread for dipping in the sauce. Usually I'd just have the shrimp and sauce in a bowl along with the bread for sopping up the juices. Oh, and you do need to have a bunch of napkins hany for wiping your hands as you peel the shrimp.
Mmmmmm.......!!!! This was a fantastic flavorful meal.