Saturday, August 25, 2012

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

NEW ORLEAN’S-STYLE BBQ SHRIMP
 
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!
 


9 comments:

  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!!!!

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

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

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    1. Not sure if you're still checking replies, Nancy, but I tried it without the shell and honestly it lost some flavor. I never believed people when they said to leave the shell on for better flavor but they were right! It was still good peeled but I think with the shell was best

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  4. I don't know how I missed commenting but I first made this dish in 2016 (4 years after you originally blogged it) and it's one of our favorite dishes. My husband always asks for it each week. Since we're low carb, I switch out the French bread for spaghetti squash or cauliflower. Those veggies soak up a lot of the sauce and it's soooooo good. I imagine it's the same as when you use the bread.

    Thank you so much for posting this and know that even 4 years later, people are still enjoying it!

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