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Barbecue Shrimp
Doe's Eat Place, Greenville, MS
Real American Food
by Jane Stern and Michael Stern, 1986, Alfred A. Knopf
Out of Print, Used & Rare
"Epicures from all over America make pilgrimages
to Doe's Eat Place to feast on
the best food money can buy in a dilapidated
cinder-block grocery store....Doe's recipe for shrimp is a party meal, for
sharing on a butcher-paper tablecloth."
1/4 cup olive oil
2 1/2 pounds jumbo shrimp, washed but not peeled
1 1/4 pounds fresh tomatoes, peeled and chopped coarse (about 4)
1 clove garlic, crushed
1 sprig mint
6 drops Tabasco sauce
4 drops Worcestershire sauce
1/4 cup lemon juice
1 teaspoon olive oil
Salt to taste
Heat 1/4 cup olive oil in a very large skillet. Add shrimp and fry
until
golden, about 4 minutes, tossing constantly. Mix all other ingredients,
add to
shrimp, and simmer 10 minutes. Taste; add Tabasco if spicier
shrimp are desired. Serve
shrimp in sauce, letting diners peel them
with forks or fingers. Provide plenty of
napkins. Serves 4 to 6.
And yes, we do have other versions of this Southern
delicacy:
New Orleans Barbecued Shrimp
New Orleans
Barbecued Shrimp (Mr. B's Bistro)
Index - Seafood Recipe Archives
Recipe Archives Index
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