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.