New Orleans Barbeque Shrimp
Categories: Seafood

Ed M. @

About 1 lb of shrimp (peeled or not at your option)
1 stick of butter, melted but not hot
1 tsp ground rosemary
1 or 2 large garlic cloves, crushed
2 Tbs Worchestershire
1/2 tsp Tobasco
1 tsp black pepper
juice from 1/2 lemon
1 lemon thinly sliced
salt to taste

Preheat oven to 400 degrees.

In a medium bowl, mix everything but the lemon slices and shrimp. In a 9X13 baking dish or equivalent, make a single layer of shrimp. Pour the mixed ingredients over the shrimp. Arrange the lemon slices in a single layer over the shrimp. Bake uncovered for 15 minutes. Discard lemon slices and pour everything else into a serving bowl.

Serve with warm French bread.

Prepare the shrimp how you like; peeled, not peeled, peeled but with tails. This recipe makes a broth that is great for dipping. If you cook the shrimp in the shells, or with tails you eat with your fingers and it is delightfully messy. If this is your first date, you can peel the shrimp and eat with a fork.

The lemon slices will disintegrate and add all of their juice to the broth. So really do slice them according to how lemony you want the broth. Thin is good.


20 Minutes or less

15 Minutes



2007-03-11 12:23:51

The title says "Barbeque" but this shrimp is actually cooked in the oven. This evokes memories of the outstanding shimp at "Killer Shrimp" in Marina Del Rey.

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