This is a New Orleans classic. The first time my wife-a New Orleans native-told me she was cooking this for me, I thought it was simply shrimp in BBQ sauce, and this dish is the furthest thing from Shrimp in BBQ sauce! Funny enough, they are also not barbecued on the grill, they are traditionally cooked in the oven, in an oven safe dish that retains all the delicious marinade juices for dipping you French bread into at the end!
Barbecue Shrimp
Put a delish NOLA spin on this seafood staple, with this unique recipe. If you've never tried shrimp this way before, give this recipe a try! It's the perfect balance of spice and flavor.
Equipment
- Pyrex Dish
Ingredients
- 1 lb Unsalted Butter Kerrygold or other grass fed cow butter is ideal
- .75-1 cup Worcestershire sauce
- 2 whole lemons Cut lemons in half to squeeze. Always try to use freshly squeezed lemons in place of lemon juice.
- 5 lb Large Unpeeled Gulf Shrimp (Head on) The shrimp can be medium sized or peeled without the head if that's all you can find.
- .5-1 tbsp Hot Sauce Crystal or Tabasco work best
- 1 baguette French Bread For serving to dip into the sauce later.
- 1 tsp Salt Or salt substitute (add to taste)
- 1 tsp Pepper (add to taste)
Optional Flavored
- .5-1 tbsp Chipotle Tabasco In addition to the hot sauce added above, we like to mix in some Chipotle flavored hot sauce.
- 2 cloves Freshly chopped Garlic We recommend chopping somewhere between coarse and minced. Do not use garlic power if you can avoid it.
- 2 tbsp Smoked Paprika
- .5 tbsp Cayenne Pepper or to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Add all of the ingredients into your saucepan, saving the lemons for last. When adding the lemons, squeeze them so that all the juice is added then drop in the rinds. Heat over low to medium heat stirring regularly for 3-5 min, or until all ingredients are melted and mixed. Then remove from heat.1 lb Unsalted Butter, .75-1 cup Worcestershire sauce, 2 whole lemons, .5-1 tbsp Hot Sauce, .5-1 tbsp Chipotle Tabasco, 2 cloves Freshly chopped Garlic, 2 tbsp Smoked Paprika, .5 tbsp Cayenne Pepper
- Place the shrimp in rows into your oven safe dish, without stacking the shrimp. Sprinkle salt and pepper onto the shrimp. Pour the sauce on the top of the shrimp, so that they are covered. Discard the lemon wedges. Place your shrimp into the oven and cook for 12 min.5 lb Large Unpeeled Gulf Shrimp (Head on), 1 tsp Salt, 1 tsp Pepper
- After the first 12 minutes, pull the dish out of the oven and check that the shrimp are fully cooked. They shouldn't be translucent once they are fully cooked. If additional time is needed then place the dish back into the oven and cook for another 3 min.
- When done, the shrimp should easily pull away from the shell, and you can serve with the French Bread for dipping into the sauce. You are now ready to serve!1 baguette French Bread
Notes
This is a no-mess way to cook BBQ Shrimp, New Orleans style. This method was made famous by Pascal's Manale here in New Orleans, a restaurant that still serves this legendary dish today!
Tried this recipe?Let us know how it was!
