Monday, April 4, 2011

Walker's Get Laid Shrimp

It has been, and will probably continue to be, a theme of this blog that good food will find you love (or whatever it is you're looking for). After all, I still remember the first meal Leo cooked for me nearly seven years ago. Gnocchi with marinara sauce and chicken (I'm fairly certain they were chicken tenders), and garnish! Always remember the garnish. It shows you're sensitive and in it for the long haul.

Well, for my friend Walker this New Orleans style shrimp says "I like you. You're pretty. Let's have a sleepover." And from what he tells me, if you've made it to the shrimp phase of his rigorous dating system, it's pretty serious. So ladies, let me present to you the Oh My Golly bachelor #2: Walker. He's a 26 year-old graphic designer from New Orleans, fluent in Italian and enjoys hunting and good old fashioned American beer. Inquire within. 

4 cloves garlic, chopped
2 tablespoons ground black pepper
1 teaspoon smoked paprika
1 teaspoon Mexican oregano
1 teaspoon cayenne pepper
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 teaspoon Tabasco
1/2 cup olive oil
1/2 cup butter (1 stick)
2 tablespoons lemon juice
1 tablespoon Italian flat leaf parsley
1/2 can beer (not lite, we used Beck's)

Spread shrimp in a shallow baking dish. Combine first 11 ingredients in a saucepan over low heat, stir until butter melts. Pour over shrimp, making sure to coat. Cover with foil and chill for 2-3 hours, turning shrimp every 30 minutes. Just before baking, add beer and stir. Sprinkle with lemon juice and parsley and bake uncovered at 400 degrees for 20 minutes (or until pink), turning once. Remove from oven and let cool just a bit. Serve shrimp in bowls with juice. Use french bread for sopping.

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