Big Easy Barbeque Shrimp

Sunday, August 11, 2013

For 4 (based on ½ pound of shrimp per person)

2 lbs LOUISIANA shrimp

½ lb Butter/margarine
½ cup Canola oil
1 tsp Tabasco sauce (to taste)
1 tsp Liquid smoke
½ tsp Lemon juice
2 tsp Worcestershire sauce
3 tsp Crushed garlic (fresh preferred, but powdered okay)
6 oz Beer/white wine/shrimp stock/water/chicken stock
¼ cup Fresh chopped parsley (or 1 tsp dried)

2 tsp Cayenne pepper (or less for less burn)
2 tsp Black pepper
1 tsp White pepper
1 tsp Salt
1 tsp Ground thyme
½ tsp Ground oregano
½ tsp Ground basil
1 tsp Paprika
1 tsp Ground rosemary
3 tsp Onion powder
1-1/2 Bay leaves (dried finely crushed)

Night before Serving:
Rinse shrimp (you can devein if you want) and drain in colander. While shrimp drains, whirl dry flavorings in mini-chopper or blender until pulverized into fine powder. Combine all the wet and dry flavorings in a saucepan, and heat on a low burner until butter is melted. Mixture will look dark and glossy. Stir often. When butter is completely melted, set sauce aside and let cool. Meanwhile, layer shrimp in a deep bowl. Pour cooled sauce over shrimp. Cover and refrigerate until ready to cook the next day. Stir occasionally.

Day of Serving:
Heat oven to 325°F. Spread marinated shrimp in shallow baking pan. Pour any remaining sauce over shrimp. Bake until shrimp turn pink, turning every 10 minutes until done (no more than 30 minutes). Serve in deep bowls with slices of crusty French baguettes to soak up sauce. Also good over hot, steamed rice. (You can also cook individual portions on stove top in black frying pan; just make sure each portion has enough sauce to dip bread.)

This is a messy, finger-lickin’ good one-bowl dish best served for a crowd who isn’t wearing their Sunday best, or isn’t fussy about shelling their own shrimp. Cover the table with newspapers and have lots of napkins on hand. Give everyone a finger bowl with warm water and a soft towel.