Prep 20 mins
Cook 8 mins
There are so many variations of this recipe. Supposedly, the Italian restaurant, Pascale Manalli's, in New Orleans, were the originators of "Barbecued Shrimp," which really have nothing to do with barbecue sauce, or a barbecue pit. Basically, it is unpeeled shrimp, with the heads still on, sauteed or baked in either a spicy butter herb sauce, or an olive oil based sauce. It's messy, so have lots of napkins, but one of the most delicious ways of preparing shrimp that there is. Here is my version of the recipe. Bon appetite! :)
- 6 jumbo shrimp, unpeeled with heads still attached
- 1⁄2 cup unsalted butter
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic cloves, minced
- cajun seasoning, such as Slap Ya Mama to taste
- cayenne pepper
- 1⁄3 cup beer (I use a dark beer)
- 1 lemon, juice of
- 1 tablespoon Worcestershire sauce
- chopped parsley (to garnish)
- Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.
Great little appy and fast. Rather than in the oven, I made on the stovetop. Based on other reviews, I used 1 teaspoon cajun seasoning (The Best Creole/Cajun Seasoning Mix) and 1/4 teaspoon cayenne, plus the other herbs. Served with Peschetta: a Simple but Tasty Appetizer ~ DH ended up piling the shrimp on top! Great flavor, though for us, it could use a bit of salt. Thanks for posting, we'll be having this simple dish often over the summer months. Made for Spring PAC 2010!
I had very high hopes for this recipe, because I have enjoyed New Orleans/Cajun barbecued shrimp many times. However, I did find this recipe a little bland, which was surprising given all of the great ingredients. Perhaps a designated amount given for the Cajun seasoning and the cayenne pepper would make the difference. I would like to know what amount Irishcolleen uses. Also, believe it or not, this could really use some salt and pepper. It is a great idea, though, and just needs some fine-tuning. Made for PAC Fall 2009.