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BBQ Shrimps - nola says mmmm...

Long time no see!!!!! Where have yall been?? Can I use anymore punctuation??!!!

So, BBQ Shrimp, NOLA style, no skewers needed, no grill needed, in fact there is no bbq-ing involved whatsoever. Mmmmmm.... BBQ Shrimp...

This may be the simplest recipe I ever post, so go make it right now.

Go to your nearest seafood market. Just do it, don't go to the grocery store. This whole meal is so easy that you can at least go get good shrimp. Get the biggest ones possible. When I did this I got 5 lbs of U-12. They were HUGE and there was way too much food for 4 of us. But who cares, it was delicious.

Heat your oven to 400 degrees F.

Take all your scrumptious skrimps and put them into a very large baking dish, you can split it into multiple dishes if necessary. Heads on, tails on, shells on, poop vein in tact. Anyone who is freaked out by shrimp heads and poop lines will get over it the second they taste these. And if they don't you will be excited because that means more for you.

Drizzle a good amount of olive oil over the shrimp. Then top with the following:

Pickapeppa Sauce, bout 3 shot glasses worth (you can get this at your regular grocery in the steak sauce section) - you can sub worcestershire sauce if you need to

Cajun Seasoning, lots and lots and lots

Dried Parsley, a ton, more than you think necessary, and then a little more, trust me, you cannot overdo the parsley, but if you under do it there is no fixing your dish.

Hot Sauce - i use crystal, you use whatever you like, use a lot

Cracked black pepper - again, lots

Handful of whole peppercorns if you got em layin around

Soy sauce, maybe 3-4 spoonfuls (this is your salt, so don't skimp and don't overdo it, good luck)

Ginger paste, make what looks like 2 big slugs of paste on top

4 cloves chopped garlic

2 big diced shallots (they look like brown garlic on the outside, but are like mild purple onion on the inside)

More olive oil

Now take your hands or some tongs if you are timid and toss this all together.

Top with more parsley, cajun seasoning, about a half stick of butter cut into pats, a couple more dashes of pickapeppa and a little drizzle more olive oil.

I know this dish is heavy on the oil and seasoning, but keep in mind all your skrimps still got their skins on so you need a lot to really impart all the flavors. Cover this in foil and put in the oven.

If the fact that this dish is cooked in the oven, but called BBQ Shrimp offends you in anyway, here is a solution... Light up the grill around the same time that you turned on the oven. Slice some zucchinis, yellow squash and red bell peppers into thick quarters, lengthwise. Toss in olive oil, salt and cracked black pepper. When you put the shrimp in the oven toss these onto the hot grill.

After about 15 minutes check your shrimp. Remove foil top and discard. Use your tongs to toss around the interior ones so that they all get some face time with the scorching hot oven. Depending on the size of your shrimp and the size of your baking dish, they may be done, or they may need 10-15 more minutes. After the first 15 minutes I check them every 5. Your oven is so hot that it really doesn't matter that you keep opening it, shrimp cook quickly. Once they are all pink and white they are done. Don't freak out about them not being "fully done," they will keep cooking in the hot liquid once they come out. If you leave them in the oven for too long out of some crazy fear that they aren't done "enough" you will end up with way overcooked shrimp. Be ballsy and take them out of the freakin' oven already.

Now you should have turned your veggies at some point and kept an eye on them. If you didn't do this simply because it wasn't written into the blog post than seriously, what the hell are you doing? Toss some scrumptious french bread onto the grill in large pieces. Don't cut the bread down the middle, we aren't making sandwiches. Once the bread is warm, typically 1-2 minutes. Plate it up.

The table should look like this...

Big hot liquidy dish of shrimp straight out of the oven in the center.

Plate of grilled veggies off to the side somewhere.

Everyone has a plate with a big, huge hunk of warm french bread on it.

Though it is perfectly acceptable for everyone to take some shrimp onto their own plate, please be aware that everyone should be dipping, double dipping and triple dipping their bread into the baking dish. If you aren't all friends, then why the hell did you just make them all dinner?

P.S. In the interest of safety... If you have small children or someone requiring assistance in the seats adjacent to you please be sure to properly peal your own shrimp before assisting those around you. Let them eat dippy bread while they wait. :-)

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