New Orleans Barbecue Shrimp Recipe

Name: New Orleans Barbecue Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 whole Head-on Very Large Shrimp, 12 To The Pound; 1 cup Cold Butter, Cut Into Cubes; 1 cup Extra Virgin Olive Oil; 1- 1/2 teaspoon Black Pepper, Ground; 1- 1/2 teaspoon Black Pepper, Cracked; 1 teaspoon Creole Seasoning; 1/2 teaspoons Dried Basil; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Dried Thyme; 2 teaspoons Dried Crushed Rosemary Leaves; 4 whole Bay Leaves, Crushed; 1 Tablespoon Garlic, Finely Chopped; 1 Tablespoon Worcestershire Sauce; 2 teaspoons Franks Red Hot Sauce; 2 whole Lemons, Squeezed; 1 whole Lemon, Sliced

Servings: persons

16 whole Head-on Very Large Shrimp, 12 To The Pound
1 cup Cold Butter, Cut Into Cubes
1 cup Extra Virgin Olive Oil
1- 1/2 teaspoon Black Pepper, Ground
1- 1/2 teaspoon Black Pepper, Cracked
1 teaspoon Creole Seasoning
1/2 teaspoons Dried Basil
1/2 teaspoons Dried Oregano
1/2 teaspoons Dried Thyme
2 teaspoons Dried Crushed Rosemary Leaves
4 whole Bay Leaves, Crushed
1 Tablespoon Garlic, Finely Chopped
1 Tablespoon Worcestershire Sauce
2 teaspoons Franks Red Hot Sauce
2 whole Lemons, Squeezed
1 whole Lemon, Sliced

1
1.
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In a large black cast iron saute pan, melt the butter, then add the oil and mix well.
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2.
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Add all the other ingredients except the shrimp and lemons.
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Cook over medium heat, stirring constantly, until the sauce begins to boil.
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3.
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Reduce the heat and simmer for 7 to 8 minutes, stirring frequently.
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Remove from the pan from the heat and let it stand uncovered, at room temperature for at least 30 minutes.
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Add the shrimp and toss in the sauce, and even them out in one layer.
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Put the pan back on the burner.
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Cook over medium heat for about for 6 to 8 minutes, or just until the shrimp turn pink.
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Squeeze two lemons over the pink shrimp and cover with one thinly sliced lemon.
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Put the pan in a preheated 450 degrees F oven and bake for 10 minutes.
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Serve in soup bowls with the sauce and crusty Italian bread on the side.

1385

kcal

Calories

106

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 16 ingredients. The key ingredients include: 16 whole Head-on Very Large Shrimp, 12 To The Pound, 1 cup Cold Butter, Cut Into Cubes, 1 cup Extra Virgin Olive Oil, 1- 1/2 teaspoon Black Pepper, Ground, and more.

Yes, New Orleans Barbecue Shrimp 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.

New Orleans Barbecue Shrimp

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