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Barbecue Shrimp - Doe's Eat Place



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Barbecue Shrimp
Doe's Eat Place, Greenville, MS
Real American Food

by Jane Stern and Michael Stern, 1986, Alfred A. Knopf


"Epicures from all over America make pilgrimages to Doe's Eat Place
to feast on the best food money can buy in a dilapidated cinder-block
grocery store....Doe's recipe for shrimp is a party meal, for sharing on
a butcher-paper tablecloth."

1/4 cup olive oil
2 1/2 pounds jumbo shrimp,
washed but not peeled
1 1/4 pounds fresh tomatoes, peeled and
chopped coarse (about 4)
1 clove garlic, crushed
1 sprig mint
6 drops Tabasco sauce
4 drops Worcestershire sauce
1/4 cup lemon juice
1 teaspoon olive oil
Salt to taste

Heat 1/4 cup olive oil in a very large skillet. Add shrimp and fry until
golden, about 4 minutes, tossing constantly. Mix all other ingredients,
add to shrimp, and simmer 10 minutes. Taste; add Tabasco if spicier
shrimp are desired. Serve shrimp in sauce, letting diners peel them
with forks or fingers. Provide plenty of napkins. Serves 4 to 6.

And yes, we do have other versions
of this Southern delicacy:
Emeril's Barbecued Shrimp
New Orleans Barbecued Shrimp
New Orleans Barbecued Shrimp
(Mr. B's Bistro)

Cajun Pot au Feu 
Cane River Shrimp Creole
Emeril's Crawfish Étouffée
Emeril's Shrimp Stew
New Orleans Boiled Shrimp
New Orleans Shrimp Remoulade

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