Tuesday, June 5, 2007

New Orleans Style Barbecued Shrimp

4 lbs. Gulf Shrimp (or 13-15/lb. size tigers)
1 lb. butter
1 cup olive ole
4 tsp. cayenne pepper
2 tsp salt
2 tsp ground thyme
4 tsp black pepper
1 tsp oregano
1 tsp ground basil
2 tsp paprika
6 tsp crushed garlic
2 tsp ground rosemary
4 tsp. Worcestershire sauce
2 tsp Tabasco sauce
2 tsp Liquid Smoke
1 tsp lemon juice
3 bay leaves (finely crushed)
1/2 c fresh chopped parsely

Rinse and drain shrimp. Spread shrimp in the bottom of a shallow baking pan. Combine remaining ingredients in saucepan over low heat until butter is melted. Pour over shrimp. Marinate for several hours or overnight, turning and basting serval times. Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking. Cook no more than 30 mintues.

Serve in deep bowls with crusty French baguettes to soak up the sauce.

I haven't tried this recipe either. Probably because of the marinating time. I usually don't plan that far in advance!

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