Barbecued Shrimp (my quick and simple version)

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Bring the taste of New Orleans to your summer barbecuing or any other occasion with this recipe for Barbecued Shrimp.  Despite the name, there’s no barbecuing/grilling involved. Traditionally, this classic dish is made with whole shrimp cooked in a rich buttery, tangy, and spicy sauce.  This version of the recipe is simple, quick, and rich with flavor.  To make it less messy to eat, I often use shrimp with just the tail on {deveined and without the head}.  I also reduce the amount of butter, and add Newman’s Own Caesar salad dressing to the recipe.

Arrange cooked shrimp on a platter and drizzle the rich sauce all over the top.

Garnish the dish with fresh herbs and lemon wedges.   Slice up some crusty french bread and it’s ready to be served.

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BARBECUED SHRIMP

Serve 5-6

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Ingredients:

½   cup Newman’s Own Creamy Caesar or Caesar dressing
¼   cup Worcestershire sauce
2     tablespoons butter
1      tablespoon coarsely chopped fresh or dried rosemary
1      teaspoon fresh or dried thyme
1      teaspoon finely chopped fresh or dried oregano
1      teaspoon paprika
1      teaspoon freshly ground pepper
1      teaspoon hot sauce, such as Tabasco
3-4  bay leaves
2-3  garlic cloves, minced
¼    cup white wine
2     pounds medium or large shrimp peeled and tails on (optional: deveined)
salt to taste
lemon wedges and baguette for serving

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1.  Heat a large stainless steel skillet (12-inch) over medium/high heat, add the first twelve ingredients, and bring to a boil.

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2.  Add the shrimp to the skillet and cook for 5-7 minutes depending on the size of the shrimp until pink and firm to the touch.  Season with salt to taste and serve with lemon wedges and baguette.  Enjoy.

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Barbecued Shrimp · print recipe ·

Posted by Kay