Jun 032011

You may have thought that yesterday’s post would be my last from my trip to New Orleans. I had to include tonight’s dinner that I cooked after the 8 hour drive. While we were buying shrimp and crabmeat to restock the freezer, my wife bought 2 pounds of U-12 shrimp. These are the largest shrimp you can find. U-12 means that there are 12 or under shrimp per pound. With shrimp this size, I knew exactly how my wife wanted them cooked, BBQ Shrimp. In New Orleans, BBQ Shrimp are not shrimp that come from a grill with a tomato based sauce on top. They are shrimp cooked in butter and Olive oil with plenty of Italian type seasonings. This was one of the first recipes that I posted. The key to this dish is to have large head-on shrimp. You can do them without, but the flavor will not be the same.


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.