By Dr. Goldkamp (Faculty)
My recipe for red beans and rice is based on this recipe. This is from my mom’s LSU cookbook :). If you don’t have a ham bone, you can use Cajun smoked sausage or ham steak or ham shanks or a ham hock or any combination! I usually soak my beans overnight and I always add lots more bay leaves and garlic. Enjoy!
Louisiana Barbeque Shrimp
1 medium lemon
8 oz. (1 cup) unsalted butter
2 Tbs. Worcestershire sauce
1 Tbs. chopped garlic
4 bay leaves
Cajun seasoning, salt, pepper to taste
Tabasco
2 pounds shrimp with shells on (medium or larger)
Large French baguette
Cut the lemon in half crosswise, and juice half of it. Slice the other half into thin slices.
Melt the butter in microwave. Add the lemon juice, Worcestershire sauce and garlic and Tabasco to taste.
In a large baking tray, spread out shrimp with bay leaves and lemon slices. Season with Cajun seasoning, salt and pepper.
Pour over the butter mixture and stir it all together to combine.
Put in preheated 375° oven and roast until no longer pink. Depending on size of shrimp this could be ten to 15 minutes.
Slice the baguette and dip into the butter, peel the shrimp and enjoy!