A long-time New Orleans treat, barbequed shrimp aren't - barbequed that is. Barbequing is a slow process of smoking and would result in tough, inedible shrimp. In fact, barbequed shrimp aren't even grilled, they're baked. So I have no idea why they're called barbequed. Nevertheless barbequed shrimp are mighty good eating and quick and easy enough for a week night meal. (Larger image.) Serves 2.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 2.
Ingredients:
- 12 oz. shrimp*
- 1/2 stick unsalted butter**
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cloves garlic; finely chopped
- 2 tsp. Creole seasoning
- 1/2 tsp. Kosher salt (skip the salt if you use a commercial Creole seasoning)
- 1 tsp. chopped rosemary leaves
- 2 Tbsp. Worcestershire sauce
- 2 oz. beer
- 2 Tbsp. finely chopped parsley
- 1 tsp. fresh-squeezed lemon juice
Preparation:
1. Heat oven to 350 degrees.
2. Melt the butter in a skillet over medium heat. Add onion, celery, garlic, Creole seasoning, salt, and rosemary and sauté until onions are translucent.
3. Remove from heat and stir in all remaining ingredients.
4. Add shrimp and toss. Pour everything into a small baking dish and bake for 15 minutes until shrimp are pink.
Serve over rice.
*Note: Traditionally the shrimp have the heads and shells on - both of which add flavor.
**Note: This is a lot of butter, but the shrimp should be almost submerged in the sauce in the baking dish, and the sauce is awesome on the rice.