Saturday, August 25, 2012

Aren't these shrimp gorgeous?! Wait till you eat 'em :) The BEST part is dipping French bread in the sauce!

1 stick butter (must be real butter)
2 tablespoons olive oil
Juice of 1 lemon
6 cloves of fresh garlic, minced
1 tablespoon each of salt, pepper, garlic powder and onion powder
1 tablespoon Cajun seasoning, plus more to sprinkle before cooking
½ cup beer
3 tablespoons Worcestershire sauce
2 tablespoons hot sauce (I use Texas Pete)
2 pounds uncooked shrimp in the shells
1 cup green onions, thinly sliced
1 lemon, sliced thin
1 loaf French bread, toasted
Preheat oven to 400.  In a small saucepan, melt the butter and olive oil over medium-high heat.  Add the next 7 ingredients and bring to a boil.  As soon as it comes to a boil, reduce heat to low and simmer for 15 minutes then remove sauce from heat.  Meanwhile, rinse shrimp, still in their shells and drain well.   Spread the shrimp in a single layer onto a large jellyroll pan.  Carefully pour sauce evenly over all shrimp, coating them well.  Sprinkle extra Cajun seasoning over shrimp.  Place lemon slices over shrimp and sprinkle green onions evenly over the shrimp.  Bake for a total of 16 minutes, turning and stirring the shrimp once after the first 8 minutes.  The best part of this dish is dipping the toasted French bread in the sauce J  Enjoy!


  1. Can't wait to try these. I love Captain Anderson's grilled bay shrimp and you are sooo right, dipping the sauce is THE BEST!!!!

    1. Thank you, Paula! I think you will like them :)

  2. This comment has been removed by the author.

  3. Could I prepare this recipe using shrimp that is already peeled?