The dish is best known as “Bar-B-Que” Shrimp even though there is really not anything Bar-B-Que about it. Still, that particular bit of misnomer doesn’t stop the dish from being finger licking good!

There are many different versions of the dish, but I am partial to my little bit of this and little bit of that.

If you are interested, I’ll share my recipe with you.

As you can see, in the first picture, I melted two sticks of butter. You must use butter. Margarine just doesn’t cut it! Add a handful of fresh chopped garlic (the more the better.) Then, add a couple of medium/large onions chopped in slices. Cook over a medium fire until almost translucent. Once the onions are translucent, add a few dashes of worcheshire sauce, parsley, green onions, and a season-all (Tony’s, etc.) and sliced lemons. Don’t do as I did. I was going to add a couple of extra shakes of the seasoning and opened up the pour spout rather than the shake spout and almost had a disaster! Seasoning flew just over the pot and onto the stove while a pile fell inside the pot. I was able to scoop a large part of the seasoning out of the pot and fortunately it did not ruin the dish as we were having company for lunch.

Stir and cook about five minutes.

Add the shrimp to the pot, stir, and cover. Water will cook out of the shrimp and help to cook the shrimp.

Cook for about twenty minutes and then stir to toss. Cover and cook about another twenty minutes or until shells begin to separate from shrimp.

Uncover and let some of the extra liquid cook off. Serve in shallow bowls and and use fresh French bread for dipping into the sauce. Enjoy!