New Orleans BBQ Shrimp

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I'm pretty lazy when it comes to this. I just get the largest head on shrimp I can find, rinse and put in a Pyrex, cut up three sticks of butter and toss over them, few cloves of crushed garlic tossed around, good shake of Lea and Perrins, squeeze of lemon and enough black pepper to cover the shrimp completely.

Toss in a medium hot oven until shrimp are cooked and head fat has rendered.

Eat.

I'm no pro but it suits me.

This is mine

2 lbs shrimp head on
Old bay
Salt
Pepper
1stick unsalted butter
3 cloves minced garlic
Italian bread crumbs
1 light beer
2tbsp Worchestire sauce
1tsp hot sauce

Season shrimp with old bay, salt and pepper
Melt butter in large cast iron skillet on med/high heat
Sautée garlic for a couple minutes
Add shrimp and cook until pink, tossing often
Turn down heat
Add beer, worchestire, and hot sauce. Then add bread crumbs until sauce moderately thick.

Serve in a bowl, peel and dip crusty French bread in the juice. I get rave reviews on this.

Another method from the Recipe Book:


OTIS2’s Take on Prudhomme's BBQ Shrimp


First of all, Paul's recipe in La Kitchen is one of the best .Having said that, I made my own changes. I don't measure much but I wrote this down the other day for a friend.
INGREDIENTS:
2 lbs head on large/jumbo shrimp(9-12 ct)
2 sticks unsalted butter
1/2 cup shrimp stock
1/4 cup good beer
3T Worcestershire sauce
1 t black pepper
1 t red pepper
1 t crushed red pepper
1/2 t each, dried basil, oregano, thyme and rosemary
3 cloves crushed, fresh garlic
2 green onions, minced
3T Italian parsley, minced
3T brown sugar
1 lemon, sliced thin


METHOD:
Melt butter in a sauce pan; add garlic and sauté 1 minute over med. heat. Add all dry seasonings, then stock, beer, and green onions. In a baking dish, place shrimp in one layer if possible. Pour the sauce over the shrimp, top with parsley and lemon slices. Put in a preheated 425 degree oven for 5 minutes. Remove from oven, turn the shrimp and place back in oven until the shrimp are fully pink, but do not overcook. Total cooking time will be 10 minutes or less depending on the size of the shrimp. Serve with good bread for dipping in the sauce, of course. Recipe can be multiplied easily.

You're probably right

quote:

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'm pretty lazy when it comes to this. I just get the largest head on shrimp I can find, rinse and put in a Pyrex, cut up three sticks of butter and toss over them, few cloves of crushed garlic tossed around, good shake of Lea and Perrins, squeeze of lemon and enough black pepper to cover the shrimp completely.

Toss in a medium hot oven until shrimp are cooked and head fat has rendered.

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Sometimes, I do something similar, but with beer that I reduce sort of like Ralph's on the Park. I think there's a video out there. I like to bake the sauce a bit before adding the shrimp since the shrimp cook so quickly.

Found my notes.

. I chopped garlic and put it in the hot pan, then added some Dos Equis beer and Lea and Perrin’s. I cooked that down with a few sprigs of rosemary, thyme and hot and spicy oregano. Added black pepper and Emeril’s seasoning and then the butter. I let that cook a bit so the spices would all cook together. I let it cool and then added the shrimp with heads and put it all in the oven on 400. Let that cook 8-10 minutes and it was done.

I have those growing as well. I love the hot and spicy oregano. Picked it up at Whole Foods a year or so ago.

Go to WF and look for the plants out front. It's been my favorite. I'm going to get more. Grew it very full in a big pot. I gave Italian in the ground. Haven't used it much since I got the hot and spicy.

I've for 3-4 types of thyme.
I hope I gave some good lemons, but those, oranges and limes took the freeze hard. Satsumas look good though.

For 1 lbs fresh un-frozen shrimp.

1/2 cup olive oil
2 tbs McCormick creole seasoning (don’t substitute)
2 tbs Lemon Juice
2 tbs chopped fresh parsley
1 tbs honey
1 tbs soy sauce
1 tsp cayenne pepper (teaspoon)

Mix all ingredients in bowl and wisk.
mariante overnight

Preheat over to 450 degrees.
Add shrimp to 1 to 2 inch baking pan and let Sit for 10 mins.
Bake at 450 degrees uncovered for 10 mins.