Do I need shell-on shrimp for this recipe?

Yes. The recipe specifically calls for shrimp in the shell and says not to use peeled or easy-peel shrimp. The shells help protect the shrimp during baking and season them as they cook.

What kind of bread should I serve with barbeque shrimp?

French bread is ideal here. It’s meant for sopping up the buttery pan sauce after the shrimp are cooked.

Can I make this ahead of time?

You can dice the onions and garlic ahead of time, but this dish is best baked shortly before serving. Shrimp can overcook quickly, so it’s not ideal to fully prepare and hold it for long before baking.

How do I know when the shrimp are done?

The shrimp should be pink, opaque, and firm. Because they’re cooked in the shell, you may need to peel one open to check doneness near the end of the baking time.

Can I use peeled shrimp instead?

The recipe advises against it. Peeled shrimp can overcook more easily and won’t flavor the sauce the same way shell-on shrimp do.

Is this dish very spicy?

It uses a generous amount of seasoning and black pepper, but the shells help moderate the direct heat to the shrimp. If you want a milder version, reduce the black pepper a bit rather than cutting the butter or lemon.

Recipes

Barbeque Shrimp

Name: Barbeque Shrimp
Yield: 5 Servings
Ingredients: 1 pound butter; 5 pounds shrimp in the shell (don't use peeled or easy peel shrimp); 2 large yellow onions, diced; 3 cloves garlic, diced; 3 tablespoons West Indies Barbeque Seasoning; The Spice House Tellicherry Pepper, Fine (5 tablespoons); Juice of one lemon; 1 loaf French bread; 1 tablespoon salt

About 20 years ago, my wife and myself were having dinner at the Hilton in New Orleans. Barbeque shrimp were on the menu. My wife ordered it and thoroughly enjoyed it. Being an excellent cook and knowlegable about spices, she attempted to duplicate the recipe when we returned home to Mobile. The following recipe is the result. We feel that it is better than the Hilton version. You will worry about the large amount of spice used, but don't. Remember that you are seasoning the shrimp through the shell. Don't forget to sop the delicious pan sauce with the french bread.

Submitted by: William Hatten from Mobile, Alabama
Yield: 5 Servings

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Pepper, Fine Grind

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Ingredients

1 pound butter
5 pounds shrimp in the shell (don't use peeled or easy peel shrimp)
2 large yellow onions, diced
3 cloves garlic, diced
3 tablespoons West Indies Barbeque Seasoning
5 tablespoons freshly ground black pepper
Juice of one lemon
1 loaf French bread
1 tablespoon salt

Preparation Instructions:

Preheat oven to 350F degrees and select a large ovenproof baking dish.

Melt the butter in a medium sauce pan. Add the salt. Add the diced onions and garlic, and sauté until about half done.

Place the butter, onions and garlic mixture in the baking dish and add the shrimp. Stir to coat with butter.

Spread the shrimp out evenly on the bottom of the dish, and add the lemon juice. Sprinkle the barbeque seasoning evenly over the shrimp. Sprinkle the black pepper evenly over the shrimp. Cover and place in 350 degree oven for 30 minutes

More About This Recipe

The resulting pan sauce is probably the best part of the dish. Divide the sauce evenly with the portions of shrimp.

While you peel and eat the shrimp, dip the sauce with the bread.

Steamed small red potatoes and corn on the cob make an excellent addition to this meal.

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Comments

Based on 4 reviews

Customer Reviews

Ben09

It has been quite a while that I hadn’t eat a shrimp or even any sea food, but after reading this article of barbeque shrimp recipe now I can’t stop myself from cooking this barbeque shrimp dish, I’ll definitely cooked it today if I reached early at home…

Catherine Ryals

Um, from the image, those are crawfish, not shrimp—though it is in the foodie’s discrepancy whether they want crawfish or shrimp.

J J

This recipe was very, very delicious, and yes reserve some sauce for dipping your French Bread.

Larice D

I did not have the West Indies Barbeque Seasoning at home when I first made this and since I tend to really love spicy food I substituted the King Creole Seasoning, and Hungarian Sweet Paprika (just a dash for color).

It was a hit with friends. There was nothing left in the platter within 4 minutes of placing on the table.

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Pepper, Fine Grind

Ingredients

Preparation Instructions:

More About This Recipe

Spices

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Comments

Customer Reviews