Barbeque Shrimp
The Heritage Barbeque Shrimp
Barbeque shrimp means different things to different people. To some, it conjures up New Orleans, to others classic southern barbeque, but to most of us, its classic party fare.
This is a delicious barbeque shrimp recipe that you won’t soon forget. Its got just the right mix of seasoning and spices. Barbeque shrimp can be made on the grill in true barbeque fashion. But most barbeque shrimp recipes are really about the bbq flavor and cooked in a skillet or, like this recipe, started on the stove and finished in the oven.
This barbeque shrimp recipe comes from an old favorite. The Heritage Restaurant. The Heritage has since closed its doors, so I’m extra happy to still be able to share their barbeque shrimp recipe.
I left this recipe in its original size – it calls for 3 pounds of shrimp – because its perfect for dinner parties. You can always scale it down. I think the key to this shrimp recipe is the addition of paprika. It gives the dish a rich color that is beautiful in a serving bowl served with loaves of French bread.
Barbeque Shrimp
1 cup vegetable oil
1 cup butter
1-1/2 tablespoons black pepper
2 teaspoons dried rosemary, crushed
3 bay leaves, crushed
1 teaspoon Heritage Cajun seasoning
1/2 teaspoon ea: cayenne pepper, dried oregano, dried basil
1 tablespoon hot Hungarian paprika
1/2 teaspoon salt
2 garlic cloves, finely minced (and I would use nice sized cloves)
2 tablespoons catsup
1 tablespoon Worcestershire sauce
3 pounds raw shrimp in shell, peeled & deveined, tail on - 18-20 count
per pound
2 loaves French bread
Melt butter in cast iron or heavy oven proof skillet. Add oil, herbs and
spices and simmer over low heat for 10 minutes, stirring occasionally. Add
shrimp and cook a couple of minutes. Bake in 425 degree oven for 10-12 minutes,
turning shrimp once. Don't overcook. Serve with French bread to sop up juices.
YUM!
My favorite Barbeque Shrimp Recipe.
©2006-2010 Rita Heikenfeld and AboutEating.com
