Here’s a killer New Orleans Barbecue Shrimp recipe that you can bake in the oven—no grill, no mess, just pure buttery, spicy, herby magic dripping down your elbows.
🔥 New Orleans Oven-Baked Barbecue Shrimp
🧄 Ingredients:
• 2 lbs large shrimp (shell-on, heads-on if possible)
• 1 stick (½ cup) unsalted butter
• ¼ cup olive oil
• 5 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice (plus wedges for serving)
• 1 teaspoon Creole mustard (Zatarain’s or similar)
• 1 teaspoon hot sauce (Crystal or Louisiana)
• 2 teaspoons Creole seasoning (like Tony Chachere’s)
• 1 teaspoon cracked black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary (or a couple fresh sprigs)
• 1 teaspoon dried thyme
• 1 teaspoon crushed red pepper flakes (optional, for kick)
• ¼ cup beer (optional but excellent—use a lager or amber)
🥖 For Serving:
• Crusty French bread or baguette (don’t skip it—it’s essential for soppin’)
🔪 Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt the butter with the olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
3. Stir in the Worcestershire sauce, lemon juice, mustard, hot sauce, beer (if using), and all the spices. Let simmer for about 2–3 minutes, just enough to let it all marry together.
4. Place the shrimp in a large baking dish (shells on, piled in). Pour the buttery sauce all over the shrimp. Toss gently to coat.
5. Bake uncovered for 15–18 minutes, tossing once halfway through, until the shrimp are pink and cooked through, but not overdone.
6. Serve it right in the dish—family-style—with plenty of napkins and toasted French bread to soak up all that spicy, garlicky sauce.
⚜️ Tips:
• Leave the shells on! That’s where the flavor party lives.
• Got a cast iron skillet? Even better—start the sauce on the stovetop and finish it all in the same pan.
• Heads-on shrimp add major flavor if you can get ’em.
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