Barbecue Shrimp
"Very easy and one of my favorite shrimp recipes. Makes enough for 2 moderate appetites. My husband could eat the entire thing by himself, so servings depend on your cooking audience. The recipe refers to this as an appetizer, but that just seems downright silly to me. Make sure you serve this with hot bread to soak up the sauce."
photo by Peter J
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 1⁄4 lbs fresh jumbo shrimp, unpeeled
- 1⁄2 cup unsalted butter, sliced
- 1⁄4 cup Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon creole seasoning (I use Tony Chachere's)
- 1 tablespoon fresh coarse ground black pepper
- 1 lemon, cut into 4 wedges
- hot French bread
directions
- Add all ingredients to an oven-proof skillet; stir to combine.
- Bake at 450° for 10 minutes or until shrimp turn pink.
- Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.
Questions & Replies
-
I'm making this for a small crowd so I bought 6 lbs. shrimp. Do I increase the other ingredients accordingly?
Reviews
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Oh man, these were good! Loved the flavors popping in my mouth with each bite. DW loved them too. You can bet we will be having these again! -
This is great but I have to go easy on the Creole Seasoning, which I made from Recipe #186029, because my kids can't handle too many spices, but i think I over-did it on the butter. I'll cut back next time. Does anyone think melting the butter prior and mixing it with the sauce would be ok? -
I've noticed before that the recipes from this cook are some of the best and this one is no exception. We really enjoyed this, only adding about a tablespoon of tabasco to make it great. Actually put it all together about 3 hours before cooking to let the flavors soak in. Thanks for sharing.
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Really good, tastes just likie the BBQ Shrimp you eat in New Orleans. We like hot and spicy boiled red potatoes with this and lots of good bread for dipping in the butter sauce! Yummmmmmm!! -
This was very good. Spicy without being "too much". I almost always make scampi with my shrimp, but this recipe will be in the rotation now. It is very rich, but with a side of boiled new potatoes, and green salad, it was a perfectly balanced meal. Thanks NurseDi
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