• Tommy Centola

BBQ Shrimp from Richard and Rima Collin

Updated: Jan 4

Everyone in New Orleans has a BBQ Shrimp recipe that they say is the best. My oldest brother, Larry, says that this is the recipe that he used. It is from the New Orleans Cookbook by Richard and Rima Collin. Richard was better known as the New Orleans Underground Gourmet. He was the first to publish a book for restaurant reviews for the city. I have three copies from various years.

1 cup (2 sticks) Butter

1 cup Vegetable Oil

2 teaspoons finely minced Garlic

4 whole Bay Leaves, crushed fine

2 teaspoons crushed dried Rosemary leaves

½ teaspoon dried Basil

½ teaspoon Oregano

½ teaspoon Salt

½ teaspoon Cayenne

1 tablespoon Paprika

¾ teaspoon freshly ground Black Pepper

1 teaspoon fresh Lemon Juice

2 pounds whole fresh Shrimp in the shell

In a heavy sauté pan or saucepan melt the butter, then add the oil and mix well. Add all of the other ingredients except the shrimp and cook over medium heat, stirring occasionally, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered at room temperature for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink, then put the pan in a preheated 450 degree oven and bake for 10 minutes. Serve equal portions of shrimp with about ½ cup of the sauce ladled over each one.

Enjoy!!!

Coming soon You Can’t Keep New Orleans Out Of The Cook in Ibooks.

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