Barbecue Shrimp
Submitted by larry
New Orleans-style barbecue shrimp baked in the shell in a buttery, garlicky sauce with lemon, Worcestershire, and cayenne. Grab some crusty French bread for dipping because that sauce is the whole point.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you’ve ever been to New Orleans, you know that “barbecue shrimp” has nothing to do with a grill.
It’s all about shell-on shrimp swimming in a sinfully rich pool of melted butter, olive oil, pressed garlic, fresh lemon juice, Worcestershire, and enough cayenne to warm you up without burning you down.
The shrimp bake just until they turn pink, soaking up all that garlicky, peppery goodness through their shells.
You peel them at the table with your fingers, and you absolutely need crusty French bread to mop up every last drop of that sauce.
It’s messy. It’s indulgent. It’s exactly the point.
Pro Tips
- Keep the shells on; they protect the shrimp from overcooking and add flavor to the sauce
- Don’t skip the final squeeze of lemon and dash of Worcestershire right before serving; it brightens everything up
- Set out extra napkins and a bowl for the shells; this is hands-on eating
- A chilled dry white wine or cold beer is the only proper pairing
Ingredients
Directions
Melt butter in a large, shallow baking pan. Add 1½ squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste.
Bake at 350℉ (180℃) until shrimp are pink on top, 5 to 8 minutes. Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze ½ lemon & a few dashes Worcestershire on top & serve with French bread for dipping that great sauce.
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