Easy Barbecued Shrimp
Submitted by Lea
Three pounds of shrimp broiled in garlic-lemon butter with a dusting of paprika. Serve with crusty French bread to soak up every drop of that buttery, garlicky pan sauce.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minIn New Orleans, “barbecued shrimp” has nothing to do with a grill. It’s all about butter. Lots and lots of butter.
A full stick melts into a sheet pan with fresh lemon juice and chopped garlic, creating a bubbling pool of flavor that the shrimp swim in under the broiler.
Paprika and garlic salt add color and seasoning while the shrimp turn pink and firm in about 10 to 15 minutes.
The real star here is the pan sauce. Get yourself a loaf of crusty French bread and tear off hunks to drag through that lemony, garlicky butter. That’s the move.
Chef Tips
- Use raw, peeled shrimp. They cook fast under the broiler and absorb more flavor than precooked shrimp ever will.
- Don’t walk away from the broiler. Shrimp go from perfectly pink to rubbery in about 60 seconds. Stay close and stir them halfway through.
- Lemon slices in the pan. They char slightly under the broiler and release their oils into the butter, adding a subtle bitterness that balances the richness.
Ingredients
Directions
Melt butter in large sheet-type pan with 1 to 2 inch sides.
Add lemon juice.
Stir in chopped garlic clove.
Place shrimp and lemon slices in pan and sprinkle with paprika and garlic salt.
Broil shrimp until they are pink and firm (usually 10 to 15 minutes), stirring occasionally.
Serve with French bread for dipping.
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