Ingredients
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6
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1/2
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1
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1
-
1
-
2
-
-
-
1/3
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1
-
1
-
-
-
-
Directions
New Orleans Barbecued Shrimp Appetizer, There are so many variations of this recipe Supposedly, the Italian restaurant, Pascale Manalli’s, in New Orleans, were the originators of Barbecued Shrimp, which really have nothing to do with barbecue sauce, or a barbecue pit Basically, it is unpeeled shrimp, with the heads still on, sauteed or baked in either a spicy butter herb sauce, or an olive oil based sauce It’s messy, so have lots of napkins, but one of the most delicious ways of preparing shrimp that there is Here is my version of the recipe Bon appetite! :), Great little appy and fast Rather than in the oven, I made on the stovetop Based on other reviews, used 1 teaspoon cajun seasoning (recipe#186029) and 1/4 teaspoon cayenne, plus the other herbs Served with recipe#412960 ~ DH ended up piling the shrimp on top! Great flavor, though for us, it could use a bit of salt Thanks for posting, we’ll be having this simple dish often over the summer months Made for Spring PAC 2010!, I had very high hopes for this recipe, because I have enjoyed New Orleans/Cajun barbecued shrimp many times However, I did find this recipe a little bland, which was surprising given all of the great ingredients Perhaps a designated amount given for the Cajun seasoning and the cayenne pepper would make the difference I would like to know what amount Irishcolleen uses Also, believe it or not, this could really use some salt and pepper It is a great idea, though, and just needs some fine-tuning Made for PAC Fall 2009
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Steps
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1
Done
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Preheat Oven to 375 Degrees. Rinse and Pat Dry Shrimp. Place in Pie Plate in Single Layer. Melt Butter on Medium Heat. Add Rosemary, Oregano, Thyme, Garlic, Cajun Seasoning, Cayenne Pepper and Beer. Simmer on Low For About 7 Minutes So That Herbs and Seasoning Can Flavor Butter. Pour Over Shrimp. Bake in Oven Until Shrimp Turn Pink. Do not Overcook! Mix Together Lemon Juice and Worchestershire Sauce and Pour Over Shrimp. Garnish With Chopped Parsley. Serve in Shallow Soup Plate With Crusty French Bread to Sop Up the Sauce With. |
