Big Easy Barbecue Shrimp

recipe
Created in 1954 at Pascal's Manale Italian restaurant in New Orleans, Barbecue Shrimp soon became a spiral-bound classic. The seasonings may vary, but it's always served with a crusty loaf of French bread for soaking up the buttery sauce. This recipe, from Elizabeth Ross of Dallas, first ran to rave reviews in our September 2006 issue.
5

Outstanding

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes

Ingredients

3 pounds unpeeled large fresh shrimp
3/4 cup butter
1/4 cup Worcestershire sauce
1/4 cup ketchup
3 bay leaves
2 lemons, sliced
2 tablespoons Old Bay seasoning
1 tablespoon Italian seasoning
2 tablespoons Asian garlic-chili pepper sauce
2 teaspoons hot sauce
1 (16-oz.) French baguette, sliced

Preparation

Preheat oven to 325°. Place shrimp in a shallow aluminum foil-lined broiler pan. Stir together butter and next 8 ingredients in a saucepan over low heat until butter melts; pour over shrimp. Bake 25 minutes, stirring and turning shrimp after 10 minutes. Serve with French bread.

Note:

Bay leaves are an integral seasoning in Cajun and Creole cooking. However, when left whole, as in this recipe, they should not be eaten. For testing purposes only, we used A Taste Of Thai Garlic Chili Pepper Sauce, which is found on the international or Asian aisle of the supermarket.

Elizabeth Ross, Dallas, Texas,

July 2013
Also featured in: Southern Living, September 2006;
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