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 The flag of New Orleans - The Home of Creole-Soul Cuisine |
Add a photoWatch out! There is alot of butter in this dish - but life is an adventure and we have to occasionally take some risks! You will want a good French bread for dipping in the sauce & you'd better wear a napkin - or better yet, a lobster bib, too. If you are a child of N'awlins Creole and Cajun cooking, you know how to eat mudbugs (craw - or crayfish). There is substantial flavor in the heads of these shrimps, so you are advised to give 'em a suck. This is a 'peel and eat' dish and a great recipe from my culinary mentor, Chef Austin Leslie.
Ingredients
- 6 lbs fresh shrimp
- 6 sticks of butter (yes, that is 1-1/2 lbs)
- 2 bay leaves, crumbled ( dried bay is more flavorful than fresh, so use dry here)
- 1 cup of good beer (no Light anything - real beer. Like wine, you want to cook with good beer)
- 5 toes of garlic, finely minced
- 1 T Italian parsley, finely chopped
- 4 tsp fresh cracked black pepper
Directions
- Preheat your oven to 350 degrees
- Rinse the shrimp in cold water and drain
- Saute all the other ingredients in a sauce pan for 10 minutes
- Lay the shrimps in a shallow roasting pan
- Pour the sauce over the shrinps
- Slide the shrimps into the oven and bake for 30 minutes, with an occasional stir
- Ladle into soup bowls
- There will be very little conversation while this dish is being consumed.
- SERVE WITH A FRESH, CRUSTY BREAD...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 6 servings | |
| Calories 1308 | |
| Calories from Fat 876 | 67% |
| Total Fat 99.51g | 124% |
| Saturated Fat 59.55g | 238% |
| Trans Fat 0.0g | |
| Cholesterol 932mg | 311% |
| Sodium 1324mg | 55% |
| Potassium 881mg | 25% |
| Total Carbs 5.69g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.11g | 0% |
| Protein 93.29g | 149% |
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