Oven Barbecued Shrimp

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by Frank Davis / WWL-TV Cooking Expert

wwltv.com

Posted on September 26, 2009 at 2:06 PM

Updated Friday, Nov 6 at 1:58 PM

Oven Barbecued Shrimp

Ingredients:

3 sticks unsalted butter1 cup extra virgin olive oil2 lemons, thinly sliced + zest of one lemon8 cloves garlic, pressed4 Tbsp. Worcestershire Sauce3-4 Tbsp. Frank Davis Seafood Seasoning1 tsp. crushed red pepper flakes2 Tbsp. coarse ground black pepper2 Tbsp. Frank Davis Sicilian Seasoning1 cup beer (not lite beer!)4 lbs. colossal (U-10) whole Louisiana shrimp, heads on2 lemon halves for juicing Hot French bread for sopping

Instructions:

Combine the butter and olive oil and melt them together in a large, high-sided skillet.

Then drop in the sliced lemons, the lemon zest, the garlic, the Worcestershire, seafood seasoning, red pepper flakes, black pepper, Sicilian seasoning, and beer-in other words, stir in everything except the shrimp.

Then over a medium-low fire, let everything simmer for about 5 minutes.

In the meantime, wash the shrimp thoroughly under cold running water (remember, the heads and shells stay on!).

Then place them into a shallow baking pan, pour the "sauce" you made evenly over them, and baste them several times to insure that each one is completely coated.

Now slide the pan into a preheated oven and bake-uncovered-at 350 degrees until the shrimp are pink on top, which should take about 5-8 minutes.

At this point, turn the pan and toss the shrimp and bake them for another 10 minutes or so until they turn pink all over and a slight airspace forms along the dorsal shell line.

Serve them in a deep bowl, piping hot right from the oven, and squeeze a little fresh lemon juice over them.

Of course, you will definitely need a big chunk of French bread for dipping that great sauce.

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