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)
dried or fresh rosemary
dried oregano (fresh seems too strong)
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