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BBQ Shrimp New Orleans Style

I’m not sure why they call this BBQ, but if you’ve ever been to New Orleans, you know how great this dish is!

4 pounds raw shrimp, heads and shells on, well rinsed and drained
8 TBS lightly salted butter
1 12 ounce can of premium beer
1/2 cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon creole seasoning (I prefer Tony Cachere’s)
1/2 teaspoon cayenne
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 teaspoon crushed whole peppercorns
1 teaspoon salt
1 teaspoon ground black pepper
2 lemons, quartered
1 large loaf crusty French bread

Preheat the oven to 350 degrees F. Rinse the shrimp under cold running water and let drain. Spread in 1 layer in a large roasting pan or baking dish. Melt the butter in a large saucepan. Add the remaining ingredients, except the shrimp and bread, and stir to mix well and bring to a simmer for 10 minutes. Remove from the heat and pour over the shrimp. Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out. Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.

One Response to “BBQ Shrimp New Orleans Style”

  • Erik:

    Maybe they are referring to the BBQ flavors used in cooking the shrimp? I’m not sure. BBQ or not, this dish looks amazing. I bet nothing compares to genuine New Orleans BBQ Shrimp. I would love to make that trip soon, what a cool city.