Barbecued Shrimp |
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| Category: | Seafood |
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| Cusine: | Creole |
| Number of Servings: | Serves 6 |
| Ingredients: | 4 pounds large shrimp, heads-on
2 and 1/2 sticks butter 3 tablespoons minced garlic 1/4 cup Worcestershire sauce Several shots Tabasco sauce 3/4 cup white wine 3 teaspoons liquid hickory smoke Freshly ground black pepper Salt to taste, about 1 and 1/2 teaspoons Cayenne pepper to taste, about 1/2 teaspoon Juice of 3 lemons |
| Directions: | Rinse shrimp briefly, being careful not to wash any of the fat out of the heads. Drain well. Preheat oven to 350 degrees. Place butter in a large baking pan and melt in the oven. Add garlic and let it simmer in the butter in the oven for several minutes. Remove pan from oven, add all remaining ingredients and mix well. Then add shrimp and stir well into the mixture. Place in oven for about 30 to 45 minutes, stirring every 10 or 15 minutes. Time varies according to shrimp size. Be sure not to overcook shrimp. They should be done when they begin to pull away from the shells. Taste one to be sure. Serve shrimp and sauce in individual bowls with French bread for dipping. |
