New Orleans-Style Barbecue Shrimp

Name: New Orleans-Style Barbecue Shrimp
Prep time: 2 h 5 min
Cook time: 20 min
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 3 lbs unpeeled large shrimp or 5 lbs shrimp, with heads; 1/2 cup butter; 1/2 cup olive oil; 1/4 cup chili sauce; 1/4 cup worchestershire sauce; 4 garlic cloves, minced; 2 lemons, sliced; 2 tablespoons creole seasoning; 1 tablespoon parsley, chopped; 1 teaspoon paprika; 1 teaspoon dried oregano; 1 teaspoon ground red pepper; 1/2 teaspoon hot sauce; cracked black pepper, to taste

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Recipe by lucky ladybug

This is our adaptation of a recipe found, I believe, in Southern Living. It's an attempted copycat of Pascal's Manale's amazing Barbecue Shrimp. I don't think it quite as good as the original, but it's pretty darn close! Use head-on shrimp if you can find them ( I never can.) Always cook the shrimp in the sauce. This is MESSY, so put some wet wipes out on the table. Serve with crusty bread--as a waitress at Pascal's Manale said to me once, "the best part is soppin' up the sauce." Green salad and corn on the cob round out your meal!

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READY IN: 2hrs 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

lbs unpeeled large shrimp or 5 lbs shrimp, with heads
¹⁄₂

cup butter
¹⁄₂

cup olive oil
¹⁄₄

cup chili sauce
¹⁄₄

cup worchestershire sauce
4

garlic cloves, minced
2

lemons, sliced
2

tablespoons creole seasoning
1

tablespoon parsley, chopped
1

teaspoon paprika
1

teaspoon dried oregano
1

teaspoon ground red pepper
¹⁄₂

teaspoon hot sauce
cracked black pepper, to taste

DIRECTIONS

Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
Place shrimp in a large bowl and pour sauce over shrimp.
Cover and chill 2 hours.
Spread shrimp out in a shallow, foil-lined broiler pan.
Bake, uncovered, at 400 degrees for 20 minutes. Turn once.

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