Acadiana BBQ Shrimp
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 2 to 4
Ingredients
  • 3 pounds colossal (9 – 12-count) Gulf shrimp, head-on and shell-on
  • 3 sticks unsalted butter
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • ¼ cup garlic powder
  • ¼ cup ground black pepper
  • ¼ cup Worcestershire sauce
  • ¼ cup dry white wine
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon dried oregano, preferably Mexican or Greek
  • 1 tablespoon freshly grated lemon zest
  • Juice of 1 large lemon
Instructions
  1. Preheat the oven to 375ºF.
  2. Remove the shrimp and rinse them, but dry them with meticulous attention to detail. Water is your enemy. Drain all moisture off the shrimp and lay them out on a dish towel to soak up any water. Then use wads of paper towels to hand-dry the shrimp. If you don’t (and I warned you), your butter sauce will be watered down and lose the impact needed for the full taste experience.
  3. In large cast-iron skillet or baking dish over medium-high heat, add the butter. As the butter begins to melt, add the Cajun seasoning, garlic powder, black pepper, Worcestershire, wine, rosemary, oregano, lemon zest, and lemon juice. Stir and once blended, add the shrimp. Baste the shrimp with the sauce and place in the pre-heated oven.
  4. Bake until the shrimp turn pink and are done, about 30 minutes, basting the shrimp with the butter sauce halfway through. Remove and test the largest shrimp for doneness. If done, serve immediately by placing in the center of the table with lots of French bread.
Notes
No extra salt should be needed with the Cajun seasoning blend, but taste and add as needed. Instead of coarsely ground black pepper, use standard pepper; it mixes into the sauce better. And the same can be said for the garlic powder versus fresh garlic. Be vigilant, overcooking the shrimp will make them hard to peel. The Cajun seasoning and pepper add just enough spice to tingle the back of your throat; refrain from the urge of adding a dash or three of hot sauce. To scale this recipe up, add 1 stick of butter to each additional pound of shrimp.
Recipe by Acadiana Table at https://acadianatable.com/?p=28311