New Orleans-Style Barbequed Shrimp
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1810 g
Shrimp (fresh or frozen large or extra-large 21 to 25 count/per pound, in the shell, see note)5 tbsps
Chili Powder16 tbsps
Unsalted Butter (2 sticks)2 medium
Onion (peeled and finely chopped)6 cloves
Garlic (peeled and minced)1 cup
Ketchup1 cup
Extra-Virgin Olive Oil5 tbsps
Light Brown Sugar1 cup
Worcestershire Sauce2 tsps
Oregano (dried)2 tsps
Thyme Leaves (dried)1 tsp
Cayenne PepperDirections:
1
Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell
2
If you use these, thaw them according to the package directions
3
If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell
4
You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers
5
Or, you can just skip the deveining process
6
The vein won't hurt you
7
Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl
8
Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp as been deveined (if applicable) to season the shrimp inside the shell
9
Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap and refrigerate while you make the sauce
10
In a saucepan set over medium-high heat, melt the butter
11
Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned
12
Add the ketchup, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt
13
Stir to mix
14
Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick
15
Remove from the heat, uncover, and cool to room temperature
16
Remove and discard the lemon slices and bay leaves
17
Pour 1 1/2 cups of the sauce over the shrimp
18
Toss to coat well
19
Cover and refrigerate the shrimp for 1 to 2 hours
20
Cover and refrigerate the remaining sauce separately and save for dipping
21
Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat
22
While the grill is heating, reheat the remaining sauce in a small, covered saucepan over very low heat, it will only take a few minutes
23
Watch the sauce carefully so that it doesn't burn
24
Remove the shrimp from the pan and discard the marinade
25
Grill the shrimp for 2 to 3 minutes per side, until the shells are orangey-pink
26
To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout
27
Serve with the warm sauce for dipping, and a large bowl for the shells