Ralph & Kacoo's Barbecued Shrimp
photo by PanNan
- Ready In:
- 1⁄2 lb butter
- 1 1⁄2 teaspoons oregano
- 1 cup olive oil
- 3 tablespoons chopped garlic
- 1⁄2 cup good dry white wine
- 3⁄4 tablespoon black pepper
- 1⁄2 cup lemon juice
- 1⁄4 teaspoon cayenne pepper
- 3 ounces Worcestershire sauce
- 1 teaspoon paprika
- 2 teaspoons thyme leaves
- 1 tablespoon creole seasoning
- 2 lbs shrimp
- Add all ingredients to a small sauce pot.
- Cook over medium heat until well blended and butter has melted.
- Simmer for 5 minutes.
- When ready to cook shrimp, heat sauce and add shrimp.
- Cook until shrimp are pink and cooked throughout.
Questions & Replies
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Stunning! I only recently started cooking shrimp a lot, since I have found creative ways to reduce the sodium content. I used unsalted butter, low sodium Worcestershire sauce, and my homemade sodium-free creole seasoning. Other than that, I followed your recipe to a "T", except that I halved the recipe for just 2 of us. By the way, I agree that about 1/2 pound of shrimp per person is just right. And I used huge, fat, ohmygawd-size shrimp that I get from a local wholesale seafood market that I recently discovered. Excellent recipe, Ann.
I have eaten at Ralph and Kacoo's many times and their Barbecued Shrimp is the best around. Since I moved away from Louisiana, I have really missed this wonderful treat. I am so thrilled to have found this. We had this last weekend and it was an "exstussy" experience. The spices were perfect for out taste. Served this with green salad and lots of ice cold beer. Thanks Miss Annie. Love you for this.
I am from New Orleans and have been looking for a really good BBQ shrimp recipe to make at home. This recipe was fantastic! I followed the sauce recipe, used it on about 4 lbs of deheaded shrimp in a large casserole type dish. Baked it uncovered in the oven at 350 degrees for 20 minutes. It was the one of, if not the, best BBQ shrimp my wife and I ever had!
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