Thursday, September 1, 2011

Easy, No-Fuss Barbecue Shrimp

Just in time for the long Labor Day weekend, here's one of my favorite crowd-pleasing recipes: Barbecue Shrimp.

If you're new to Barbecue Shrimp, don't let the name throw you.  There's really very little connection between this recipe and, say, a traditional barbecue sauce or smoked meat.  The shrimp in this recipe are baked in a spicy, butter and chili sauce base that's perfect for sopping.

While it delivers restaurant-quality flavor, it's anything but labor intensive—this is truly one of the easiest recipes around.  What's more, for those of you headed to the beach or lake for the holiday, this is one of those gems that you can basically prep ahead and pack in the cooler.  (Or, if you're headed to the beach, pick up fresh Gulf shrimp from any local seafood shop.)  Once you're ready to cook, you simply chuck everything into a disposable, heavy-duty aluminum roasting pan, then pop it in the oven.  Pair Barbecue Shrimp with a salad, along with plenty of bread for dipping and sopping, and you're in business.

I like to peel any leftover shrimp (which will keep for a day or two) and use for a killer Shrimp Salad or Po' Boys.

This video was shot in support of Alabama's Serve The Gulf campaign.

HERE'S THE RECIPE: (Printer Friendly Version)
New Orleans Barbecue Shrimp
Use a disposable, aluminum roasting pan for easy cleanup.

4 lb. unpeeled, large fresh shrimp
2 lemons, sliced
2 bay leaves
1 cup butter, melted
1 cup chili sauce
1/2 cup Worcestershire sauce
4 garlic cloves, chopped
3 Tbsp. Creole seasoning
1 tsp. dried rosemary
1 tsp. dried thyme
French bread
Lemon wedges

Place shrimp in a 13- x- 9-inch pan; top with lemon slices and bay leaves.

Stir together butter and next 6 ingredients. Pour over shrimp.

Bake, uncovered, at 400° for 30 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.

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