Thursday, October 30

New Orleans Style BBQ Shrimp

A total misnomer. The uninitiated, likely mislead. These shrimp are neither cooked on a BBQ grill nor with BBQ sauce. 

N.O.B.B.Q for short is probably my favorite style of shrimp. It's good and messy! Although this recipe says it feeds four, my husband and I can put down three whole pounds between the two of us. I usually just pair these tangy shrimps with crusty bread - wonderful for dipping in the sauce!

1 cup unsalted butter
½ cup olive oil
¼ cup Worcestershire sauce
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried oregano
Dash of hot pepper sauce
1 lemon, thinly sliced
3 pounds large shrimp* (21-25 count or larger)

Preheat the oven to 400 degrees. In a dutch oven over low heat, melt the butter with the olive oil. Add the Worcestershire sauce, garlic, salt, black and cayenne peppers, bay leaf, thyme, rosemary, oregano, hot sauce, and lemon slices. Add the shrimp and stir to coat well with the sauce. 

Place in the oven to bake for 20-minutes, or until the shrimp are pink and the tails just slightly curved.  Baste with the sauce occasionally. Remove the bay leaf from the sauce, then spoon the shrimp and sauce into bowls, and serve. Leftovers are perfect for po'boy sandwiches.

*Peeled and deveined shrimp may be used, but flavor and ritual will be sacrificed.

Adapted from the cookbook: Screen Doors and Sweet Tea