New Orleans Style BBQ Shrimp
This is soooooo good. Every time I make it, the sauce is not even left (that's if you have the bread)! I put this down as a 2 serving (person) disk, but you can get what ever size shrimp you prefer. I usually use the 25-30 range. The paprika and cayenne pepper will make it hot, this recipe cuts back on the cayenne, crank it up if you want it HOT! I also cook this in a pan, basically the same instructions, but use different vessels.
- Preparing Time: 10 minutes
- Total Time: 15 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1 teaspoon worcestershire sauce
- 1 tablespoon kosher salt
- 2 bay leaves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sweet paprika
- 1/8 to 1/4 teaspoon cayenne pepper
- 8 tablespoons unsalted butter
- 2 tablespoons dry sherry
- 12 cloves garlic peeled and smashed (about 1 head)
- 4 sprigs thyme
- 1 pound large shrimp shell on and deveined
- 3 lemons, cut into wedges
- crusty bread optional
- Carbohydrate 7.20793622719124 g
- Cholesterol 466.8502012 mg
- Fat 104.49554357297 g
- Fiber 1.6976035161781 g
- Protein 47.2288531240519 g
- Saturated Fat 37.4691309026958 g
- Serving Size 1 1 Serving (396g)
- Sodium 2187.39644781036 mg
- Sugar 5.51033271101314 g
- Trans Fat 5.84539726958465 g
- Calories 1163 calories
1. Preheat oven to 350degreesF. Unless cooking in pan. 2. Heat olive oil, butter, garlic, bay leaves, and thyme in a large ovenproof skillet over medium heat until butter melts and garlic and herbs are fragrant, about 5 minutes. 3. Toss shrimp, Worcestershire sauce, salt, paprika, and cayenne in a bowl. Add to skillet along with sherry and transfer to oven. Bake until shrimp curl and are pink, about 10 minutes. Transfer to a serving dish and serve with lemon wedges and bread.
