HOME > Chowhound > Home Cooking >

SPEAKING OF SHRIMP... EASY TERRIFIC RECIPE

f
FLEUR Aug 29, 2005 02:34 AM

DOWN HOME CAJUN SHRIMP

This recipe is so delicious and so easy it is amazing.
I have made this for two and for twelve. The results are incredible. Everyone loves this dish and asks for the recipe.
We like our shrimp very spicy, so cut down on the hot sauce if you like it milder. You can increase the amounts to serve more people by multiplying the ingredients. Since the shrimps are in the shell it needs a lot of paper napkins.
For 2 servings:
1 sticks melted unsalted butter
2 TBS Worcestershire sauce
2 TBS cup fresh lemon juice
2 TSP ground black pepper
2 tablespoons TABASCO
3 cloves garlic, minced
1/2 tsp Cajun seasoning ( Emeril's Essence is what I use)
3/4 pound unpeeled jumbo shrimp 6 per person
1 lemon, thinly sliced
*********************************
Preheat your oven to 400 degrees F.

In a heatproof baking dish, stir together the melted butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and Essence. Add shrimp in shell and mix.
Place lemon slices on top of shrimp
Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice.
I serve the shrimp in individual rimmed soup plates, covering with the sauce.

5 minutes before your shrimp are done, place a loaf of Italian or French bread in the oven.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. n
    Niki (a.k.a. Niki) RE: FLEUR Aug 29, 2005 11:23 AM

    FABULOUS! I'm going to try your shrimp recipe this week and if it lives up to your description, then I know what I'll be cooking for the Chowhound picnic in Golden Gate Park!

    1. m
      Mv RE: FLEUR Aug 29, 2005 12:06 PM

      I do something very similar only I broil the shrimp.

      In a heat proof dish on the closest level to the broiler i use half olive oil and half salted butter and get it pretty hot. To that i add about 5-6 cloves of garlic and cook that for a minute or so, i then take that out and add some crystal hot suace, worstershire and medium shrimp(i find medium shrimp to have the best texture) which have been tossed in cajun seasoning(with salt). I top the shrimp with bread crumbs and broil until the shrimp are done and the breadcrumps are a bit toasty. I take it out and top with parsely. I usually serve this with some thin spaghetti. Very similar but delicous

      1. c
        Chino Wayne RE: FLEUR Aug 29, 2005 03:51 PM

        Great sounding recipe, minus the bread this is something I can eat. And I'll probably eat them shells and all.

        Link: http://www.indefatigable-indolence.org

        1. s
          Spencer RE: FLEUR Aug 29, 2005 07:30 PM

          I've had a very similar dish in New Orleans many times. They refer to it as "BBQ'd Shrimp". I never got why they call it that but god is it good- especially at Mr. B's

          1. f
            FLEUR RE: FLEUR Aug 30, 2005 04:32 AM

            For 8 servings:
            5 pounds unpeeled medium shrimp
            4 sticks melted unsalted butter
            4-8 TBS Worcestershire sauce
            4 TBS (1/4 cup) fresh lemon juice
            2 TBS ground black pepper
            4 - 8 TBS TABASCO
            6 cloves garlic, minced
            1 TBS Cajun seasoning ( Emeril's Essence is what I use) I make my own from Emeril's recipe.
            2 lemons, thinly sliced

            Preheat your oven for 20-30 minutes to 400 degrees F.
             
            In a heatproof baking dish, stir together the melted butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and Essence. Add shrimp in shell and mix.
            Place lemon slices on top of shrimp
            Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice.
            I serve the shrimp in individual rimmed soup plates, covering with the sauce.
             
            5 minutes before your shrimp are done, place a loaf of Italian or French bread in the oven.

            HINTS:
            Lots of napkins and crispy bread
            Place bowls for the shells on the table
            DO NOT USE OLIVE OIL, USE ALL BUTTER - the sauce will separate and be very greasy.

            1. j
              Jambalaya RE: FLEUR Aug 30, 2005 03:58 PM

              Congrats folks, like the one poster mentioned, you've discovered New Orleans BBQ'd shrimp its been around forever. Sounds like the dish just got some new fans - enjoy.

              Show Hidden Posts