New Orleans "BBQ" Shrimp

This is sort of a combination of different recipes for this dish.

2lbs shell on Wild Caught Gulf Shrimp
1 1/2 sticks real butter
1/4 cup Extra Virgin Olive Oil
1/4 cup Worcestershire Sauce
1 teaspoon salt
2 bay leaves
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 Tablespoon paprika
1 teaspoon Italian seasoning
1 Tablespoon Tony's Creole Seasoning
1 Lemon, halved
1 Tablespoon minced garlic

Directions:
Preheat oven to 350 F Juice the lemon into a small saucepan.
Slice the leftover lemon and drop in the saucepan.
Add everything else EXCEPT the shrimp and bring to a simmer.
Place shrimp in a layer on the bottom of a 9" x 13" glass baking dish.
Pour mixture over shrimp and stir to coat.
Bake for 15-20 minutes and stir mid way through.
Remove from oven and stir again. Cover loosely with foil and let shrimp absorb liquid for 10 minutes before serving with yeast rolls or French bread to dip in the liquid gold.

https://scontent-atl3-1.xx.fbcdn.net...6f&oe=5E047E42

That looks utterly fantastic, mmmm, nice.

Mark, you and Chile keep posting food porn this site---I have no choice but to report you. It may end up on your permanant record.

LOL! Thas some good looking stuff!!

Haywire is right.
The fine can be paid off with samples of this delicious looking food fare you guys post ;-)

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Originally Posted by Haywire

Mark, you and Chile keep posting food porn this site---I have no choice but to report you. It may end up on your permanant record.

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You're gonna need to buy a bigger filing cabinet.

I actually made BBQ shrimp last Sunday, but mine looked no where as good as yours. I will try the oven method, I also had to use frozen Kroger caught shrimp. Thanks for sharing.

Chillinfish, as in the photo does this recipe work best with unpeeled shrimp or are they left unpeeled just to slow the speed of consumption?

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Originally Posted by OBWolf

Chillinfish, as in the photo does this recipe work best with unpeeled shrimp or are they left unpeeled just to slow the speed of consumption?

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Some of the recipes called for whole in shell shrimp but all I had were headless, shell on Louisiana hoppers. The shells add flavor and keep them from shrinking and drying out. Some people even boil the shells from raw shrimp to make stock for future seafood dishes. The shells do slow down consumption, but to no avail with my gals. There were no leftovers. I might add a little bit of salt to the dipping juice next time. I ate enough yeast rolls dipped in the sauce to sink a battleship.

My wife and I tried this for dinner last night. We liked the flavor but will up the spice level for our taste. We used headless medium shrimp and they were too done to suit our preference. Next time I will cook five minutes, stir, then cook five more minutes before covering and standing for ten minutes. Great recipe and as normal I usually adapt future cooking to my taste. THAMKS !

“1 1/2 Sticks real butter...”

The next line can be,?...anything,...a shoe, pencils, some old lego pieces.....

EVERYthing gets better with a judicious application of butter. Ha ha

Love the recipe. We’ll try that soon, but do agree that maybe do shorter turn in the oven when we do.