This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable. The dish has always been referred to as “barbecued” even though it’s made on the stovetop in a skillet.
Curtis’s Kitchen Note
Using fresh herbs brings your food to life with vibrant flavours. If you have leftover herbs (and most likely you will), chop them and stir into softened butter (say 2 tablespoons herbs to 8 tablespoons butter), roll it up into a log in a piece of wax paper and freeze for up to 3 months. Cut off a pat to stir into steamed vegetables or boiled pasta, or use as a quick topping for grilled steaks or chops.