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Old N’Awlins Barbecued Shrimp

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Description

One of the Crescent City’s all-time favorite dishes is “Barbecued Shrimp”. And while it’s really more oven-baked than barbecued, and while there must be over a dozen variations as to how the recipe goes…I believe you’ll feel that this one is right up there with the best of the best!

I recommend you serve barbecued shrimp in soup bowls, piping hot with the shrimp swimming in the sauce, accompanied by a bottle of your favorite white wine and a big loaf of hot, crisp French bread.

When you see a slight air space appear along the back of the shrimp and you see the shell segments start to pull apart (actually, the shell pulls away from the meat), they’re ready to eat!

Don’t overcook ‘em!  The shells will set and the shrimp will be hard to peel.  If you plan to serve the shrimp as a dinner entrée, I recommend you serve them alongside either oven-bronzed or creamed potatoes, a broccoli-cheese casserole, and a crisp Italian salad.  But most of all, you got to have a good supply of French bread to sop up the juices! It’s the absolute best part of the whole recipe!

One more thing:  if you should have any of the basting sauce left over (which I seriously doubt will the case!), it can be refrigerated in a small bowl and used as a topping for mashed potatoes, baked potatoes, or fried grits.  It can also be used as a condiment for broiling oysters on the half shell (a couple of teaspoons on each oyster), for brushing over redfish on the grill, or for whatever else tempts your palate. So go ahead and be creative!

Ingredients

3 sticks butter
1/2 cup extra-virgin olive oil
3 tbsp. onion flakes
2 tbsp. garlic powder
1 tsp. ground cloves
1 tsp. cayenne pepper
3 tbsp. black pepper
4 tbps. barbecue spice
4 tsp. paprika
2 tsp. ground rosemary leaves
4 tbsp. worcestershire sauce
1 lemon, juiced
2 bay leaves
1 can warm beer
2 tsp. salt
5 lbs. large shrimp (heads on)
* Click to ingredient to choose one

Directions

1
First, drop the butter and olive oil into a 12-inch heavy aluminum skillet and blend them together over medium-low heat (just make sure the mixture doesn’t burn).
2
Then remove the skillet from the fire and -- adding one ingredient at a time -- stir in the onion powder, garlic powder, cloves, cayenne pepper, black pepper, barbecue spice, paprika, rosemary, Worcestershire, lemon juice, and bay leaves.
3
Now stir everything into the seasoning base really well. Then slowly add the beer and stir it into the mix until the foam disappears. At this point, stir in the salt, preheat your oven to 300 degrees, set the seasoning mixture aside to allow the flavors to marry, and place the shrimp into a large baking pan. Oh -- be sure to use a pan large enough to give you room to stir the shrimp periodically as they bake.
4
When you’re ready to cook -- and this dish is best served right out of the oven -- pour the mixture over the top of the shrimp making sure you coat each shrimp really well. Then place the pan into the oven -- uncovered -- and bake for about 40 minutes, basting thoroughly every 10 minutes or so.
5
So how do you know when they’re done? Easy!
6
When you see a slight air space appear along the back of the shrimp and you see the shell segments start to pull apart (actually, the shell pulls away from the meat), they’re ready to eat!