Barbecued Shrimp - N. O. Style Recipe

Name: Barbecued Shrimp - N. O. Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs raw shrimp, shells on; Accent seasoning; 1 teaspoon basil; 5 teaspoons garlic powder; 3 bay leaves, crushed; 1 ½ tablespoons rosemary; ½ teaspoon oregano; 1 tablespoon liquid smoke; 6 tablespoons lemon juice; 1 cup butter, melted; parsley; paprika; salt and pepper; Worcestershire sauce; hot French bread

Servings: persons

3 lbs raw shrimp, shells on
Accent seasoning
1 teaspoon basil
5 teaspoons garlic powder
3 bay leaves, crushed
1 ½ tablespoons rosemary
½ teaspoon oregano
1 tablespoon liquid smoke
6 tablespoons lemon juice
1 cup butter, melted
parsley
paprika
salt and pepper
Worcestershire sauce
hot French bread

1
Preheat oven to 350F.
2
Place shrimp in shallow baking dish, such as a jelly roll pan (cookie sheet with sides) or large Pyrex casserole dish.
3
Lightly sprinkle with Accent.
4
Combine melted butter/margarine with basil, garlic powder, bay leaves, oregano, rosemary, liquid smoke and lemon juice.
5
Pour over shrimp.
6
Sprinkle the shrimp liberally with the salt and pepper, and Worcestershire sauce.
7
Top with paprika and parsley flakes.
8
Bake for 25-30 minutes.
9
Serve with the hot French bread, dipped in the sauce!

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs raw shrimp, shells on, Accent seasoning, 1 teaspoon basil, 5 teaspoons garlic powder, and more.

Yes, Barbecued Shrimp - N. O. Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Shrimp - N. O. Style

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