Don't get thrown off by the name of this one. These shrimp aren't cooked on the grill or smothered in tangy barbecue sauce. This is a New Orleans classic brought to life in the kitchen of Pascal's Manale restaraunt way back in the 1950's. The shrimp are marinated in a typical Cajun/Creole spice blend and cooked in the oven smothered in a delicious butter sauce that you're tempted to pour over pasta (give it a try!!). Watch the shrimp carefully because they're very easy to overcook.
- 3 pounds medium (26-40 count) or large (16-25 count) shrimp, with heads and shells on
- 1 cup olive oil
- 3 garlic cloves, minced
- 2 tablespoons Lea & Perrins (Worcestershire sauce)
- 2 tablespoons Kosher salt
- 2 tablespoons black pepper
- 2 tablespoons dried rosemary leaves
- 1 tablespoon dried oregano leaves
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 sticks butter, melted
- Place shrimp in colander.
- Rinse under cold water; drain.
- Spread shrimp across a large, rimmed baking pan (I use the insert to my rectangular chafing dish; a shallow broiling pan works well too).
- In a separate bowl, combine olive oil and next 9 ingredients.
- Pour olive oil mixture over shrimp; gently toss to coat.
- Marinate shrimp in the refrigerator for at least 1 hour, stirring periodically.
- Preheat oven to 350 degrees.
- Remove baking pan from refrigerator; pour melted butter over shrimp.
- Bake until shrimp are pink and start to pull away from their shells, 15-20 minutes, turning shrimp every 5 minutes. NOTE: Cooking times vary greatly based on the size of your shrimp, the baking dish and your ovenâs âpersonality.â Keep a close eye on the shrimp so they donât overcook.
|Amount Per Serving||%DV|
|Serving Size 137g|
|Recipe makes 4 servings|
|Calories from Fat 885||97%|
|Total Fat 100.43g||126%|
|Saturated Fat 36.69g||147%|
|Trans Fat 0.0g|
|Total Carbs 6.84g||2%|
|Dietary Fiber 2.4g||8%|