New Orleans Recipes: Big Easy BBQ Shrimp

Easy BBQ Shrimp:

There's no BBQ in New Orleans BBQ Shrimp. It is super fattening and delicious for dipping copious amounts of french bread in. 

Take about 1-2 lbs of shrimp, pull off the heads but leave the shell and tails on, rinse under water

In a separate bowl, melt 3 sticks butter

add about 2 tablespoons of Worcestershire Sauce

about 2/3 of Abita Amber Beer or another beer that's got a good flavor

For this dish, I added Prudhomme's Seafood Magic

Lots of Black Pepper

and a dash of Mexican Vanilla

Season to taste as you like

(You can also add Hot Sauce, garlic, paprika, cayenne)

You can let the shrimp soak in the liquid for a bit. 

I just toss the shrimp in the pan, pour the sauce over and cover with tin foil. 

Bake at 300 in the oven.

Be careful not to overcook. It dries out the shrimp and makes it hard to peel. The shrimp should look pink and not have any more translucent flesh parts under the shell. 

Yum. Peel to eat shrimp and dip bread in all the sauce.

Also, here's a shot of some fresh broccoli and cauliflower from our garden, so you can eat your shrimp 

and get your good veggies too.