“My life is a constant battle between my love of food and not wanting to be fat.”
This Creole recipe has been around around a long time and is a Louisiana favorite. When my wife first prepared it I couldn’t imagine cooking shrimp in a microwave and I didn’t understand why it was called Barbecued when there was no barbecue! Both concerns were unwarranted because it turned out to be, and still is, a fantastic dish. When serving, be sure to have lots of French bread as well as a supply of paper napkins.
I’ve seen this recipe in several cookbooks but the one that comes to mind first is Tout de Suite a la Microwave by Jean K. Durkee
Wash and drain shrimp well. Sprinkle shrimp generously with pepper and garlic and place in a 9" x 13" baking dish.
(In the microwave) Heat ingredients for sauce in a 4-cup measure on HIGH 1 1/2 to 2 MINUTES. Pour over shrimp. Cover dish with wax paper. (In the microwave) cook on HIGH 10 – 12 MINUTES. Stir shrimp two or three times during cooking time until all shrimp are pink and tender.
Add salt. Let stand 3 minutes. Test for doneness.
Serve French bread along with shrimp for dipping into the hot butter sauce. Remember, plenty of paper napkins (or even paper towels) are a must.
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