BBQ Shrimp

[Gypsea]

Had to share this recipe since it is soooo easy and was such a hit with everyone over the 4th. I bought the large shrimp at Goatfeathers and to make clean up easy - baked the shrimp in a disposable foil pan. For drinks, we added coconut rum to Williams Sonoma Mango Margarita Mix - Yummm!

BBQ Shrimp

4 lbs. unpeeled, large shrimp
2 lemons, cut in wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1/c cup Worcestershire sauce
4 garlic cloves, chopped
3 tablespoons Old Bay
1 teaspoon dried rosemary
1 teaspoon dried thyme
French Bread

1). Place shrimp in a 13 x 9" foil pan or 2 - 9 x 9" pans, top with lemon wedges and bay leaves.
2). Stir together butter and next 6 ingredients. Pour over shrimp.
3). Bake, uncovered, at 400* for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.

Enjoy!

 

[dbuck]

Thanks Gypsea, sounds great and looks easy. I think I can even handle this recipe. Always looking for fast and easy.

 

[Gypsea]

Tastes better than the already prepared shrimp and there is still no clean up!

 

[dbuck]

Tastes better than the already prepared shrimp and there is still no clean up!

:clap_1:

 

[Rudyjohn]

This sounds like a delicious & very easy recipe! Thanks so much.

 

[DD]

Thanks, Gypsea. Love shrimp,love butter, love quick, love easy!

 

[Beach Runner]

Here's my BBQ recipe (? la Pascal's Manale in NOLA) that was published in the Neiman Marcus cookbook, Pure and Simple. It's yummy - we made it when we were at the beach the week before last. If you happen to have fresh herbs, it's even better.

New Orleans Barbecued Shrimp
2 sticks salted butter

1 cup vegetable oil

2 teaspoons chopped garlic

1 teaspoon lemon juice

4 bay leaves, crushed

1/2 teaspoon basil

1/2 teaspoon cayenne

1/2 teaspoon oregano

1/2 teaspoon salt

3/4 teaspoon black pepper

2 teaspoons Italian seasoning

1 tablespoon paprika

2 pounds shrimp in shell



Melt butter in a Dutch oven. Except for the shrimp, add remaining ingredients. Cook over medium heat, stirring constantly until the sauce boils. Reduce heat to low; simmer 8 minutes, stirring frequently. Remove Dutch oven from heat. Let sauce stand, uncovered, at least 30 minutes. About 20 minutes before serving, add unpeeled shrimp, and cook over medium heat 6 to 8 minutes until shrimp turn pink. Bake 10 minutes in a preheated 450 degree oven. Ladle shrimp and sauce into bowls and serve with plenty of crusty French bread for dipping into the sauce. Serves 6.

 

[DD]

Here's my BBQ recipe (? la Pascal's Manale in NOLA) that was published in the Neiman Marcus cookbook, Pure and Simple. It's yummy - we made it when we were at the beach the week before last. If you happen to have fresh herbs, it's even better.

New Orleans Barbecued Shrimp
2 sticks salted butter

1 cup vegetable oil

2 teaspoons chopped garlic

1 teaspoon lemon juice

4 bay leaves, crushed

1/2 teaspoon basil

1/2 teaspoon cayenne

1/2 teaspoon oregano

1/2 teaspoon salt

3/4 teaspoon black pepper

2 teaspoons Italian seasoning

1 tablespoon paprika

2 pounds shrimp in shell



Melt butter in a Dutch oven. Except for the shrimp, add remaining ingredients. Cook over medium heat, stirring constantly until the sauce boils. Reduce heat to low; simmer 8 minutes, stirring frequently. Remove Dutch oven from heat. Let sauce stand, uncovered, at least 30 minutes. About 20 minutes before serving, add unpeeled shrimp, and cook over medium heat 6 to 8 minutes until shrimp turn pink. Bake 10 minutes in a preheated 450 degree oven. Ladle shrimp and sauce into bowls and serve with plenty of crusty French bread for dipping into the sauce. Serves 6.

All this and my #$%ng printer doesn't work!!!!!!!!!!!
Sounds great, BR!

 

[Rudyjohn]

Here's my BBQ recipe (? la Pascal's Manale in NOLA) that was published in the Neiman Marcus cookbook, Pure and Simple. It's yummy - we made it when we were at the beach the week before last. If you happen to have fresh herbs, it's even better.

New Orleans Barbecued Shrimp
2 sticks salted butter

1 cup vegetable oil

2 teaspoons chopped garlic

1 teaspoon lemon juice

4 bay leaves, crushed

1/2 teaspoon basil

1/2 teaspoon cayenne

1/2 teaspoon oregano

1/2 teaspoon salt

3/4 teaspoon black pepper

2 teaspoons Italian seasoning

1 tablespoon paprika

2 pounds shrimp in shell



Melt butter in a Dutch oven. Except for the shrimp, add remaining ingredients. Cook over medium heat, stirring constantly until the sauce boils. Reduce heat to low; simmer 8 minutes, stirring frequently. Remove Dutch oven from heat. Let sauce stand, uncovered, at least 30 minutes. About 20 minutes before serving, add unpeeled shrimp, and cook over medium heat 6 to 8 minutes until shrimp turn pink. Bake 10 minutes in a preheated 450 degree oven. Ladle shrimp and sauce into bowls and serve with plenty of crusty French bread for dipping into the sauce. Serves 6.

Oh man, this sounds heavenly too.

 

[Jdarg]

Beach Runner's recipe is awesome- I have made it twice. Buy more bread than you think you will ever need, because you will use anything in your house to soak up the wonderful sauce if you don't. :shock: