Big Easy Barbecue Shrimp

By cindygwest

Ingredients

• Wet Flavorings:
• 2 lbs. Gulf Shrimp (13 - 15 U/lb. size Tigers)
• 1/2 lb. butter
• 1/2 cup Canola oil
• 1 t. Tabasco sauce (to taste)
• 1 t. Liquid Smoke
• 1/2 t. lemon juice
• 2 t. Worcestershire sauce
• 3 t. crushed garlic
• 6 oz. beer/white wine/water or chicken stock
• 1/4 cup fresh chopped parsley
• Dry Flavorings:
• 2 t. cayenne pepper (or less to taste)
• 2 t. black pepper
• 1 t. white pepper
• 1 t. salt
• 1 t. ground thyme
• 1/2 t. ground basil
• 1 t. paprika
• 1 t. ground rosemary
• 3 t. onion powder
• 1 1/2 Bay leaves, finely crushed

Details

Servings 4

Preparation

Step 1

Night before serving:

Rinse shrimp (you can devein if you want) and drain in colander. While shrimp drains, whirl dry flavorings in mini-chopper 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. Sitir occasionally.

Day of serving:

Heat oven to 325 degrees. 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.

Note:

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. Serve with a light salad (not cole slaw) and cobbler with ice cream...or Bananas Foster.