Tuesday, February 26, 2008

NOLA Style BBQ Shrimp

The other night we had this shrimp while flipping between the Oscars and the replay of the Carling Cup on Setanta.

I adapted this recipe from a number of internet sources, but have tweaked it to make it just perfect for us:

I use a 1 1/2 lb bag of large frozen uncooked shrimp for 3 people as a main dish. I have used unpeeled as well as peeled/tail-on. I get whatever is available. I am sure it would be awesome with head on/unpeeled fresh too, if that is your thing.

Serve with plain white rice to soak up the sauce & salad on the side. Crusty bread is good too for soaking up the juices.

1 or 2 lemons, sliced (depending on the size of your lemons)
kosher salt
dried or fresh rosemary
dried oregano (fresh seems too strong)
cayenne pepper

1 stick butter
3 Tbs Worcestershire sauce
1 Tbs Crystal hot sauce (or Tabasco/Frank's/Red Rooster, whatever)
6 cloves minced garlic

Preheat oven to 400
Layer lemon slices in a baking dish (9x13 or oval)
Sprinkle the lemon slices with the salt, herbs & cayenne
Layer the shrimp on top & sprinkle the shrimp with the salt, herbs & cayenne
In a saucepan, melt the butter and stir in the garlic, Worcestershire & hot sauce
Pour the butter mixture over the shrimp
Bake 15-20 minutes until the shrimp turn dark pink

Enjoy over rice, or in bowls with crusty bread

1 comment:

Anonymous said...

I have lived in New Orleans all my life - love BBQ shrimp. Go to Mr. B's website. Use his recipe exactly and please, please!, leave the shells on. It enhances the flavor. Dixie