Barbeque Shrimp

1 lb. Fresh shrimp (heads on)
4 tbsp. Butter, unsalted
2 tsp. Cracked black pepper
1 tsp. Creole seasoning (recipe follows)
2 tbsp. Worcestershire sauce
1 Lemon, juice
3 cloves Garlic, minced

Creole Seasoning
2 tbsp. Ground cayenne
2 tbsp. Black pepper
4 tbsp. Paprika
1 tsp. Dried thyme
1 tsp. Dried oregano
1/2 tbsp. Garlic powder
1 tsp. Onion powder
Place in a jar and shake.

Preheat oven to 450 degrees.
Put the butter in a baking pan (high sides) large enough to place the shrimp in one layer. Holding the pan, melt the butter on the stove. Just as the butter melts, add all the other ingredients except the shrimp. Swirl them around to mix. Add the shrimp and place in the oven. Check after 2 to 3 minutes and turn shrimp over. Another few minutes and they are done.
Divide into bowls and serve with crusty French bread and lots of napkins!

The only hard thing about this recipe is getting shrimp with heads on which requires a good relationship with a local fishmonger or Asian fish market. You must have the heads on the shrimp because they contain a fat that flavors the sauce.

Linda Siever         


Back