Big Easy Barbecue Shrimp

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.

Yield: Makes 6 servings
Recipe from Southern Living

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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

  1. 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.

Also featured in: Southern Living, September 2006
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