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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Created in 1954 at Pascal's Manale Italian restaurant in New Orleans, Barbecue Shrimp soon became a spiral-bound classic. The seasonings may vary, but it's always served with a crusty loaf of French bread for soaking up the buttery sauce. This recipe, from Elizabeth Ross of Dallas, first ran to rave reviews in our September 2006 issue. Ingredients:
3 pounds unpeeled large fresh shrimp |
3/4 cup butter |
1/4 cup worcestershire sauce |
1/4 cup ketchup |
3 bay leaves |
2 lemons, sliced |
2 tablespoons old bay seasoning |
1 tablespoon italian seasoning |
2 tablespoons asian garlic-chili pepper sauce |
2 teaspoons hot sauce |
1 (16-oz.) french baguette, sliced |
Directions:
1. Preheat oven to 325°. Place shrimp in a shallow aluminum foil-lined broiler pan. Stir together butter and next 8 ingredients in a saucepan over low heat until butter melts; pour over shrimp. Bake 25 minutes, stirring and turning shrimp after 10 minutes. Serve with French bread.
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