When I went to New Orleans in 2013, I was told that I had to try barbeque shrimp at Mr. B’s if I was going to get the real Nola flavor. I saved this dish and restaurant for the last day that as I wasn’t sure what to expect. I actually thought the shrimp would be on the barbeque pit but besides that I had no idea. As I sat at the bar and this small dish of shrimp was placed in front of me I realized I had misjudged. The shrimp was in a reddish brown sauce and was accompanied with a piece of baguette and a slice of lemon. On my first bite I realized that I would need to recreate this recipe because I’d never tasted anything like it. Two years ago I made this recipe for the holidays and my family loved it. They asked me to post the recipe but I held onto to it until today. This recipe works great as an appetizer with baguette or over rice with some vegetables. Either way, give it a try and let me know what you think.
(Special thank you to Phil who has reminded me every month that I need to post something new because I am slackin. I appreciate you)
Serving size: 1# feeds 4 people as an appetizer or 2 people for a meal.
Active time: 10 minutes
Inactive time: overnight + 30 minutes
The full serving: 16 as an appetizer 8 as an entree
4# of defrosted or fresh deveined shrimp (I used pink Key West shrimp)
4 C. (8 sticks) of salted butter, melted
2 C. Worcestershire sauce
1 C. soy sauce
2 C. olive oil
1 C. minced garlic
1/4 C. oregano
1/2 C. Cajun seasoning
1/4 C. Sriracha
1 T. black pepper
1 T. salt
1 T. granulated garlic
1 T. granulated onion
1 T. minced onion
1/4 C. minced parsley
The quarter serving: 4 as an appetizer 2 as an entree
1# of defrosted or fresh deveined shrimp (I used pink Key West shrimp)
1 C. (2 sticks) of salted butter, melted
1/2 C. Worcestershire sauce
1/4 C. soy sauce
1/2 C. olive oil
1/4 C. minced garlic
1 T. oregano
2 T. Cajun seasoning
2 T. Sriracha
3/4 t. black pepper
3/4 t. salt
3/4 t. granulated garlic
3/4 t. granulated onion
3/4 t. minced onion
1 T. minced parsley
1. In a large bowl whisk the melted butter, Worcestershire sauce, soy sauce, olive oil, minced garlic, oregano, Cajun seasoning, Sriracha, pepper, salt, granulated garlic, granulated onion, and minced onion.
2. Slice 3 lemons for the full order and 2 lemons for the quarter portion.
3. Place the shrimp in a large ziplock bag or tupperware.
4. Pour the mixture from the bowl over the shrimp and add the lemons. Stir to combine.
5. Close the container or bag and place it into the refrigerator overnight. (Note: this step can be skipped and the shrimp can be cooked overnight but the flavor is better when everything has a chance to marry).
6. Take the shrimp out of the refrigerator and preheat the oven to 350 degrees F.
7. When the oven is to the correct temperature, pour the shrimp into a large oven safe pan (or two) and bake until the shrimp is cooked. This will take about 20 minutes.
8. When the shrimp is cooked garnish it with minced parsley and lemon wedges. Eat hot and enjoy!
Notes and Variations:
- Vegan butter can be substituted in equal portions.
- More or less seasonings can be used.
- Shrimp is shelled is usually used for this dish but it is less messy to already have it shelled.
- Leftovers can be frozen for up to 3 months.