New Orleans Style Barbecue Shrimp

This dish is called barbecue shrimp, but it actually doesn't involve a grill at all. Basically the shrimp gets cooked in a seasoned butter mixture, but it sure is tasty.

I used an adaptation of Paul Prudhomme's recipe for this and made it for the National Championship Game






Then, I may have called in sick the Tuesday after the game and had leftover rice, shrimp and a pork butt that I smoked the Saturday before, so I figured some shrimp and pork fried rice would help cure my hangover, err, sickness.



Here's the recipe if anyone is interested.

2 lbs head on large/jumbo shrimp (9-12 ct)
2 sticks unsalted butter
1/2 cup shrimp stock
1/4 cup good beer
3 Tbs 3T Worchestershire sauce
1 tsp black pepper
1 tsp red pepper
1 tsp crushed red pepper
1/2 tsp each, dried basil, oregano, thyme and rosemary
3 cloves crushed, fresh garlic
2 green onions, minced
3 Tbs Italian parsley, minced
3 Tbs brown sugar
1 lemon, sliced thin

Procedure
Melt butter in a sauce pan, add garlic and sauté i minute over med. heat. Add all dry seasonings, then stock, beer, and green onions. In a baking dish, place shrimp in one layer if possible. Pour the sauce over the shrimp, top with parsley and lemon slices. Put in a preheated425 degree oven for 5 minutes. Remove from oven, turn the shrimp and place back in oven until the shrimp are fully pink, but do not overcook. Total cooking time will be 10 minutes or less depending on the size of the shrimp. Serve with good bread for dipping in the sauce, of course. Recipe can be multiplied easily.

And finally, GEAUX TIGERS

16Adams said:

Excellent choice. Looks fantastic.
My First taste of Cajun BBQ shrimp was at Pascal’s Manale.
Life changing dish

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Thanks Adams! Barbecue shrimp and charbroiled oysters will change a man for the better!