BBQ Shrimp New Orleans Style

BBQ Shrimp 293228180 There are some recipes that just beg to be made time and time again.  A dear friend of mine created this recipe after a weekend in New Orleans.   She enjoyed these treat in two spots and...

BBQ Shrimp

293228180

There are some recipes that just beg to be made time and time again.  A dear friend of mine created this recipe after a weekend in New Orleans.   She enjoyed these treat in two spots and crafted these combinations.  We do not agree on one thing about this dish, peel ahead or cook in the shells?  So, this past week, I prepped about 1 ½ pounds by each recipe and I have a strong vote on my favorite.  To me, this recipe yields two distinct tastes, the decadent shrimp and the incredible sauce.  (I secretly do think that the sauce is my favorite!)  So, my vote is to clean and peel the shrimp before adding to this marinade that will double as the rich sauce that will beg for a loaf of crusty bread.  Plus, as a starter for a dinner party, the pre-cleaned method is much more user friendly for your guests.  My dear friend Regenia, still likes this served in the shells.

 

The Trinity of flavors in shrimp, lemon and rosemary

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BBQ Shrimp – A New Orleans favorite

Ingredients:

2 sticks of butter

Juice one lemon

1 ½ teaspoons paprika

4 bay leaves ( if dry ) 2  or 3 if fresh

5 – 7 cloves garlic, minced

2 -3 sprigs Rosemary

½ teaspoon cayenne pepper

½ teaspoon oregano

Dash Tabasco

Dash Worcestershire Sauce

About ¾ bottle of good Chili Sauce ( Heinz is my favorite brand )  or about ¾ - 1 cup

½ cup tiger sauce

Salt and pepper to taste

About 1  ½ - 2 pounds of shrimp ( again, I like to clean and devein my shrimp for ease of enjoying)

Crusty loaf of bread

Directions:

  1. Heat butter in skillet, adding all ingredients except the shrimp. Simmer for about 15 minutes.
  2. Cool this mixture. Pour this cooled mixture over the cleaned shrimp. Store in a glass covered dish.  Best , if allowed to marinate overnight.
  3. Bring shrimp out of the fridge at least one hour before cooking.
  4. Bake in a preheated oven at 400 for about 12 – 15 minutes, until pink and cooked to your liking. The cooking time will depend on the shrimp size. I prefer Jumbo about 21 -25 count for this dish. Over Extra Large 26-+30 count.
  5. Suggest that you stir about 5 – 6 minutes into the cooking process. DO NOT overcook as the shrimp will be rubbery.
  6. Serve this as an appetizer with lots of crusty breads. The secret is the sauce!
  7. Enjoy!

 

*** If there is any to be re-heated (rarely the case in my house ) re-warn the sauce in the microwave and then add in the shrimp.  Shrimp will over cook very quickly.

*** If you are serving this as an entree, serve over rice.  Always having plenty of crusty bread for dipping.