Chef McRaney says, "Don't break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib."

She continues, "We are famous for our barbecued shrimp and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce.

Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don't overcook the shrimp or they'll become tough and hard to peel."

Ingredients:
16 jumbo shrimp (12 per pound, about 1½ pounds) with heads, unpeeled
½ cup Worcestershire sauce
2 Tbsp. fresh lemon juice (about 2 lemons)
2 tsp. ground black pepper
2 tsp. cracked black pepper
2 tsp. Creole seasoning
1 tsp. minced garlic
1½ cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black pepper, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

(Serves 2)

<em>Courtesy of Mr. B's</em>

Directions:
1.  Pour oil into deep heavy skillet, filling no more than 1/3 full.  Heat on medium-high heat to 375°F.

2.  Mix milk, Creole Mustard and lemon juice in shallow dish.  Dip fish into mustard mixture, then coat with Fish-Fri.  Carefully add to hot oil, a few  pieces at a time.

3.  Fry 4 minutes until golden brown.  Drain on paper towels.  Sprinkle with black pepper just before serving.  Serve with hot pepper sauce, if  desired.

Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 12 minutes

Nutritional Info per 1 serving
Calories: 326
Sodium: 716 mg
Fat: 22 g
Carbohydrates: 13 g
Cholesterol: 60 mg
Fiber: 1 g
Protein: 19 g

Source: Zatarain's New Orleans Recipes

2 quarts water
2 cups potatoes, diced
2 tablespoons powdered chicken base
1 cup celery, chopped
1/2 cup onion, chopped
1 pound rock shrimp, peeled and deveined
About 3 ounces cornstarch Pepper, to taste

Fill soup pot with the 2 quarts water. Bring to a boil. Add chicken base, celery, onions and potatoes. Continue cooking until vegetables are cooked. Add shrimp. Bring to a boil once again. Thicken soup (as desired) with a mixture of cornstarch and water. Stir until totally dissolved. Slowly add to soup, stirring continuously. Add pepper. Add no salt.

Source: Dixie Crossroads, Inc., Titusville, Florida