Tonight I was blessed to be able to enjoy some good food and spend a little time with two of my girls. I am blessed in that God has given me more than my share of women who know me and yet--love me.
My heart is full of love for both these girls and there is one more that I so wish had been there. She knows who she is and she knows she will always be one of my girls in the Maw Maw club.
Tonight we enjoyed some sweet company and I cooked up a little of God's creation. It was divine if I must say so myself. It was not hard. So if you can follow a recipe and want something that makes your taste buds think they have died and gone to heaven---the recipe is below.
Don't forget the bread---you'll need it to sop up all the sauce.
BARBECUED SHRIMP LONGMAN
Prep Time: 30 Minutes
Yields: 6 Servings
This recipe comes from Ruth Levy Longman, a schoolteacher from Franklin, La., who loved to eat at Pascal’s Manale. Many years ago, she created this dish based on the restaurant’s famous dish.
4 dozen (21–25 count) shrimp, head-on
½ pound butter
¼ cup olive oil
4 cloves garlic, minced
1/3 cup Worcestershire sauce
Louisiana hot sauce to taste
1 tsp paprika
2 tsps salt
cracked black pepper to taste
¼ cup chopped parsley
Preheat oven to 350°F. Place shrimp in a large baking pan with a 1-inch lip. In a 15-inch cast iron skillet, melt butter over medium-high heat. Add olive oil. Once olive oil is hot, blend in garlic, Worcestershire, hot sauce, paprika, salt and pepper. Sauté 1–2 minutes. Sprinkle in parsley and sauté 1 additional minute. Pour garlic sauce over shrimp and bake 10–12 minutes, turning shrimp occasionally. Pour shrimp and sauce into a large ceramic serving bowl, and serve warm with French bread.