Back in the early 2000’s Jill Conner Browne, aka the Sweet Potato Queen (SPQ), published a couple of books about her life as the aforementioned SPQ. All her books contain a number of recipes that for the most part, IMHO, are OK, but nothing special. Around this same time, her sister Judy Conner decided to write a book about her divorce and it too has recipes…not as many and again, IMHO, mos with the same amount of blahness.
Except for Judy’s version of what she calls Bar-B-Cued Shrimp. I changed the name because personally I don’t see anything BBQ about them. But they are tasty and they are messy. And they must be served with an excellent French baquette and a crisp chardonnay. I think they would be good served over rice, but I was happy just using the bread to sop up all that excellent sauce.
2 sticks good butter I use Kerry Gold 1 cup good olive oil 2 teas minced garlic 4 whole bay leaves 2 teas crushed dried rosemary 1/2 teas dried basil 1/2 teas dried oregano 1/2 salt 1/2 teas cayenne pepper--or adjust amount to your taste 1 TBL paprika 1 TBL ground black pepper 1 teas fresh lemon juice 2 lbs raw shrimp remove heads--Judy said not to peel & they were a bitch to eat. Gonna peel next time. Melt butter, add olive oil & mix. Add everything but the shrimp. Cook over medium heat, stirring constantly until sauce boils. Reduce heat, simmer for 7 minutes, stirring frequently. Remove from heat and let stand for 30 minutes at room temperature. Preheat oven to 450. Add shrimp to spice mixture, stir and cook for another 7 minutes over medium heat until shrimp turn pink. Place in oven safe pan and bake for 10 minutes. Eat with really good crusty French or Italian bread.
Thank you Lee Ann!
I’ll definitely try this one ( and agree, will use a baguette to “sop” up the juices).
Please be safe and keep your articles coming 🥰
Sop…written like a true Southerner.
Once you make it please let me know what you think. It has become one of my easy go-to meals.
Hi Lee, How are you doing? Ann (no e) BELIEVE Email: amarquette732@gmail.com Cell: 678.908.2122
Hanging in there, like everyone else. Though when you already work from home, it hasn’t been that much of a change, expect getting used to having everyone else home also.
How about you? Doing ok, I hope.