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  • Barbecue Shrimp

    2 votes
    Barbecue Shrimp
    Prep: 60 min Cook: 15 min Servings: 4
    by Genet
    10 recipes
    >
    Don't get thrown off by the name of this one. These shrimp aren't cooked on the grill or smothered in tangy barbecue sauce. This is a New Orleans classic brought to life in the kitchen of Pascal's Manale restaraunt way back in the 1950's. The shrimp are marinated in a typical Cajun/Creole spice blend and cooked in the oven smothered in a delicious butter sauce that you're tempted to pour over pasta (give it a try!!). Watch the shrimp carefully because they're very easy to overcook.

    Ingredients

    • 3 pounds medium (26-40 count) or large (16-25 count) shrimp, with heads and shells on
    • 1 cup olive oil
    • 3 garlic cloves, minced
    • 2 tablespoons Lea & Perrins (Worcestershire sauce)
    • 2 tablespoons Kosher salt
    • 2 tablespoons black pepper
    • 2 tablespoons dried rosemary leaves
    • 1 tablespoon dried oregano leaves
    • 1 teaspoon white pepper
    • 1 teaspoon cayenne pepper
    • 1 teaspoon paprika
    • 2 sticks butter, melted

    Directions

    1. Place shrimp in colander.
    2. Rinse under cold water; drain.
    3. Spread shrimp across a large, rimmed baking pan (I use the insert to my rectangular chafing dish; a shallow broiling pan works well too).
    4. In a separate bowl, combine olive oil and next 9 ingredients.
    5. Pour olive oil mixture over shrimp; gently toss to coat.
    6. Marinate shrimp in the refrigerator for at least 1 hour, stirring periodically.
    7. Preheat oven to 350 degrees.
    8. Remove baking pan from refrigerator; pour melted butter over shrimp.
    9. Bake until shrimp are pink and start to pull away from their shells, 15-20 minutes, turning shrimp every 5 minutes. NOTE: Cooking times vary greatly based on the size of your shrimp, the baking dish and your oven’s “personality.” Keep a close eye on the shrimp so they don’t overcook.

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    Reviews

    • Shekie Berry
      I didn't do the rosemary nor cayenne instead I used fresh jalapeno peppers. My family loved it!

      Comments

      • John Spottiswood
        John Spottiswood
        This looks really great Genet! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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