- Bettina Applewhite
Doe's Eat Place Broiled Shrimp
I'm a proud Southern girl. I always say you can't get more Southern than me because I'm from Mississippi. I mean there's a town in Mississippi where everyone knows the Applewhites. I mean how many Applewhites can there be? Well, this is the place where Applewhite has a name. This recipe is from Greenville, Mississippi. There's a restaurant there called Does's Eat Place that actually earned a Michelin star. Yes, the South can be fancy too.
I left Mississippi when I was quite young so I don't think or remember that I've been to this restaurant but from this recipe I know that I've been missing out. Once I get to go back to Mississippi, I've got to hit this place up. I've found the recipe in a James Beard cookbook. I probably shouldn't have but I did a little tweek to the original recipe.
My mother even liked the recipe and recognized the restaurant. She was telling me how people actually fly into this small town in Mississippi just to eat at this restaurant. I think they are known for their steaks. But this recipe post is all about the shrimp.
I tried this recipe and I was in love. This is a great recipe to share with friends at your next dinner party. It's a delicious appetizer to start dinner. Because the shrimp still has the shell on it's a fun way to start a party. You have to use your hands and get messy. It's a great way to let your hair down and let everyone get down and dirty. Use your hands. Lick your fingers because you'll really want to. Dip bread into the sauce. Make new friends. Tell funny stories. Let your hair down and have a great time.
Does's Eat Place Broiled Shrimp
2 dozen jumbo shrimp, deveined, shells on
Juice of 1 lemon
1 Tbsp Worcestershire sauce
6 Tbsp unsalted butter, room temperature
3 garlic cloves, minced
1 Tbsp Spanish paprika
1 tsp Italian seasoning
1 Tbsp Creole or Cajun seasoning
1. Preheat the broiler.
2. Put the shrimp in a single layer in a baking pan. Add the lemon juice, Worcestershire sauce, and salt to taste. Toss to combine.
3. In a small bowl, use a fork to blend the butter and garlic. Spread the garlic-butter mixute over the shrimp and sprinkle the Italian seasoning, paprika, and Cajun seasoning over the top.
4. Place the pan under the broiler and cook until the shrimp is pink and slightly charred, about 3 minutes, turning the pan halfway through. Serve hot with crusty bread.