Thursday, August 27, 2009

Shrimp, Glorious Bar-B-Que Shrimp...


With company coming this weekend I have decided to pull out one of my favorite recipes. I found this about 5 years ago in Southern Living and it became an instant favorite to all that tried it that night. It is one of those recipes that everyone asks for, so before I start claiming it again as my own, here it is. It's warm, wonderful, spicy, mmm mmm good Bar-B-Que Shrimp. It is super easy once you gather all the ingredients. The shrimp can get a bit pricey so I keep it in my freezer when I can get it for deals. When we go to the Outer Banks of North Carolina each September we always make a trip to the shrimp boats and look for good prices. It is so very fresh that way, we buy around twenty five pounds, pack it on ice, and when we get home we pack them in freezer zip lock bags and then fill the bags up with cold water before sealing them. If you fill a bag up with water before you freeze any shrimp or other fish, they stay as fresh as can be since freezer burn can't get through the water in the bag. Try it, it works and you'll have fresh seafood in your freezer all year round.

Southern Bar-B-Que Shrimp
Fabulous served with Crusty French Bread or on top of Creamy Grits
Makes 6 to 8 servings

Ingredients
5 or 6 pounds unpeeled, large fresh shrimp
1 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
3 lemons, cut in wedges
4 garlic cloves, chopped
2 tablespoons Creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce or more to your liking

Spread shrimp in a shallow, aluminum foil-lined broiler pan.
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes.

Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread or grits.

Pour it into a big bowl on the table and let your company help themselves. Have lots of spoons for dipping that rich, buttery sauce so they can dip their bread into it as they eat the shrimp. Suck off the seasonings before you peel the shrimp and you will be happy you did. Great with either a terrific glass of wine or a cold beer.

I hope you love this as much as we do and if you smell them cooking on Saturday night, ya'll come!

2 comments:

  1. They look incredibly yummy! :O)

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  2. I'll be making this soon, it looks amazing and easy. x

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