Baby, Oh Baby Barbequed Shrimp

Several months after Hurricane Katrina devastated New Orleans, a wonderful cajun restaurant opened in a former bank building just around the corner.  The new proprietors chose to preserve the integrity of the building, adapting their theme to fit.  On especially busy nights, they opened the foot-wide door to the vault, sitting lucky customers inside.
Upon spying barbecued shrimp on the menu, I imagined something entirely different from the dish placed before me.  Served in a large, white, ceramic bowl, a dozen shrimp languished in a herb-infused glaze topped by a sheen of clarified butter.  It didn't take me long to figure out what to do with the half loaf of crispy french bread occupying the perimeter of the bowl. 
What followed was a gastronomic orgasm...
The owner wasn't around that night, so I couldn't get his recipe.  Still determined to reproduce, I researched and ended up with several recipes that, when combined, produce a wonderful facsimile.  I serve this as an appetizer at parties to a cacophony of orgasmic ohs, ahs, moans, and groans. 


"Baby, Oh Baby" Barbequed Shrimp
In order to produce the desired affect, this dish must be served hot, preferably just off the stove. Hand out plenty of napkins, and stand back.

What's in it:

1 c. (that's 2 sticks to you and me) butter (Never, never, never margarine)
1 tsp. dried basil (Just this once, dried really is better)
1 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. cayenne pepper
1/3 tsp. paprika
1 tbl. chopped parsley (Dried parsley is never good.  Use fresh.)
1/4 c. worcestershire sauce (Use a good brand.)
1/4 c. good beer (If you wouldn't drink it, don't cook with it)
2-4 cloves finely minced garlic
1/4 med. onion, very finely minced
1 rib celery, very finely minced
1 tbs. fresh squeezed lemon juice
1 lb. medium white shrimp, peeled and deveined (Read a little about farm-raised seafood, and you'll never buy it again.  Wild shrimp is easy to find and no more expensive.  Some recipes call for large shrimp, but in my opinion they are tough and sacrifice taste to size.  By using medium you get all the great flavor and more shrimp.  And more shrimp equals more greasy, happy faces!)
Salt and pepper to taste
Loaf crispy french bread (My grocer's deli offers loaves that are half-baked.  I sprinkle these with a little water before baking at high heat to acheive the crispy crust and fluffy center french bread is famous for.)

(This recipe feeds 4 to 5 people, but easily doubles or even triples depending on the size of your party)

How to make it:

Toss shrimp in 1 tbs. fresh squeezed lemon juice.  Season with salt and pepper.
In a small bowl, combine seasonings and herbs.  Set aside.
Melt 1 stick butter in large skillet.  Saute onions, garlic, celery, with seasoning blend for 2 to 3 minutes.
Cut remaining stick of butter into 1 tbs. slices and add to skillet.
Add shrimp and continue to cook, stirring frequently, for a few minutes.  Add beer and Worcestershire sauce.  Continue to cook until shrimp is cooked through, about 1 minute.  Do not overcook!

Pour shrimp, with sauce, into a large, preferably somewhat flattened, serving dish.  Provide small appetizer plates, fresh-baked french bread for dipping, and lots and lots of napkins.


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