La What Now?

Since the 1960s, baseball teams and players have been publishing cookbooks. I collect them and try out some of the recipes that major leaguers have shared with their fans over the years. Photos, recipes and comments included.

Sunday, May 26, 2013

New Orleans Barbecued Shrimp - Joe McConnell (radio announcer)

5 lbs. green shrimp
1 bottle (large) Wishbone Italian Salad Dressing
1 lb. butter
4 lemons, cut up
2 oz. black pepper
Heat dressing, butter, lemons and pepper.  Pour over shrimp.  Bake in a covered dish for 45 minutes at 350 degrees. 
Serve with French Bread.  Use sauce as a dip for bread.
Growing up in Canada, Joe McConnell's voice is not one that I ever heard.  As a kid in the 80s, newspapers and the occasional "Game of the Week" on NBC were my only chance to follow the White Sox.  And whenever they played the Blue Jays, of course. 
McConnell, now retired, had a long and varied career in radio broadcasting.  He called games for five different NFL teams, two NBA teams, both football and basketball at the collegiate level, and Major League Baseball.  He was announcer for the Minnesota Twins in 1978 and 1979 before switching to the White Sox from 1980 to 1984.  His partner in the radio booth in 1983 was Early Wynn.
Another great southern recipe here - you can't go wrong with southern cooking.  Only I did.  A couple things I did wrong: instead of green shrimp, I used small shrimps that were totally cleaned - based on an online photo search, it looks like you're supposed to leave the shrimps with tails and casings on.  The second mistake was to overcook the shrimps.  Forty-five minutes was way too long for the ones I used, and it left them shrunken and rubbery. 
Lessons learned.  I do love shrimp and Cajun/Creole cuisine, so this recipe will definitely be getting a second attempt in the future.
FINAL SCORE - a couple of errors by the cook resulted in a no-decision here.  Sorry!

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