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We love any kind of shrimp dish, but this one was a little different. I don’t know if it was something strange with the sauce, or the fact we grilled it instead of cooking it in a casserole dish. While still ok, I don’t think I will be making this recipe again. Also, I served it on a bed of rice instead of just the sauce and bread.

Spicy New Orleans Barbeque Shrimp
(Adapted from Return to Sunday Supper)

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2 pounds fresh, jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced

Peel and devein the shrimp.

Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes.

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Remove pan from heat and let cool.

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Arrange the shrimp in an ovenproof casserole dish and pour the sauce over the shrimp.

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Cover and refrigerate for at least 4 hours, or preferably overnight.

Preheat oven to 400 degrees.

Bake shrimp for 15 – 20 minutes.

Serve immediately with crusty French bread, new potatoes and a crisp salad.

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