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New Orleans Barbecued Shrimp

"New Orleans food is as delicious as the less criminal forms of sin."
~ Mark Twain, 1884

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New Orleans "Barbecued" Shrimp

If there is anything better than this, it's probably just as well that I never
find out what it is... might eat myself to death! I could eat shrimp three times
a day, and to me this is the ultimate. Other than Shrimp Chippewa, that is!
Messy, yes, but who cares? Just use lots of napkins and eat outside on a
picnic table. And be sure to serve lots of authentic New Orleans French
bread to dunk in the sauce. Heaven!

5 pounds fresh large shrimp, unpeeled
1 1/2 cups (3 sticks) butter
1/2 cup olive oil
6 cloves garlic, minced
1 cup chopped yellow onions
1/2 cup sliced scallions
2 thinly sliced lemons
1/4 cup Worcestershire sauce
3 tablespoons black pepper, freshly ground
1 tablespoon whole cloves
2 bay leaves
Creole Seafood Seasoning or
Tony Chachere's Seasoning, to taste
1 cup dry white wine

Melt the butter in a large Dutch oven and add the olive oil. Add the garlic, onions, and scallions and sauté the mixture gently until vegetables are just tender. Add the lemons, Worcestershire, black pepper, whole cloves, bay leaves and Tony's to taste. Stir to mix well and simmer over low heat for about 5 minutes to allows the flavors to blend. Add the white wine and increase the heat to bring mixture to a boil. Drop in the shrimp and stir
them thoroughly into the sauce. Cook them for about 4 minutes, or until
they have all turned pink. Stir the mixture thoroughly so that the shrimp
will cook evenly and soak up the flavor of the sauce. Then cover the
Dutch oven and set it aside off the heat to let the shrimp finish cooking. When the shell pulls slightly away from the shrimp flesh, leaving a slight
air space, the shrimp are ready to eat. Bon appétit!

And yes, we do have other versions of this Southern delicacy:
Emeril's Barbecued Shrimp
New Orleans Barbecued Shrimp (Mr. B's Bistro)
Barbecue Shrimp (Doe's Eat Place)

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