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Barbequed Shrimp*




Source of Recipe


bobo3039


List of Ingredients




2 pounds large shrimp, 20 to 25 count per pound

Marinade:

½ cup margarine, melted
4 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
6 thin slices of a medium white or yellow onion
3 cloves garlic, minced
1 tablespoon Pickapeppa pepper sauce
1 teaspoon Tabasco garlic pepper sauce
¼ teaspoon red pepper
½ teaspoon black pepper
¼ teaspoon salt
Green onions for garnish
French bread


Recipe



Wash, peel and devein shrimp.

Mix together marinade ingredients. Pour marinade over shrimp, cover and refrigerate for 1 hour.

Heat oven to 350 degrees. Place shrimp and marinade in a greased 9-by-12- or 9-by-13-inch baking pan. Bake the shrimp 10 to 15 minutes, or until shrimp are starting to lose translucency. Stir the shrimp a few times as they cook to make sure they heat evenly.

Turn oven to broil and cook to achieve desired reddish-bronze color. Remove from oven, garnish with green onions and serve immediately with slices of hot French bread for dipping into the sauce.

Makes 4 to 6 servings.



Recipe


Barbecued shrimp

This recipe, from the Junior League of Baton Rouge's cookbook "River Road Recipes I," is a little more streamlined than the one above.

1 pound shrimp
3 sticks butter or margarine, melted
2 cloves garlic, minced
Hot sauce, to taste
Paprika
Salt and pepper
1 lime or lemon, sliced
Dash of oregano
1 tablespoon chili sauce
1 cup white wine

To prepare shrimp: Take heads off. With a very sharp knife, slice them down the back and remove black line. Leave shell and tail on. Marinate shrimp for 1 hour or more in the sauce made from the remaining ingredients.

Broil shrimp over charcoal fire, turning and basting often. If preferred, bake in a 300-degree oven, basting shrimp often with sauce. Baking time depends on size of shrimp. Do not overcook.

Makes 2 to 4 servings.

Broiled shrimp

Another version of barbecued shrimp from the Junior League of Baton Rouge, this one is from "River Road Recipes II."

2 pounds shrimp
½ cup margarine
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon Jamaican Choice Tropical or Pickapeppa pepper sauce
¼ teaspoon red pepper
½ teaspoon salt

Wash, peel and devein shrimp.

Melt margarine in saucepan. Add lemon juice, Worcestershire sauce, pepper sauce, red pepper and salt. Let simmer 5 or 10 minutes. Pour over raw shrimp in 9-by-12-by-2-inch pan. Place on next-to-lowest rack in oven. Broil 20 minutes, turning shrimp every 5 minutes. Serve shrimp in juice with plenty of hot French bread for "dunking."

Makes 4 servings.

Shrimp Manale

From "Southern Sideboards" by the Junior League of Jackson (Miss.).

½ cup butter
2 tablespoons Worcestershire sauce
Freshly ground black pepper
8 to 10 unpeeled, fresh jumbo shrimp
Lemon juice (optional)

Melt butter in saucepan. Add Worcestershire sauce and plenty of pepper. Allow sauce to cool.

Rinse shrimp lightly, but do not dry. Place in baking dish. Pour sauce over shrimp, sprinkle with lemon juice, if desired, and place in 400-degree oven 20 minutes. Turn shrimp. Raise oven temperature, and broil 3 minutes. Serve hot in a bowl with the juices, accompanied by French bread to "sop up" the sauce.

Makes 2 servings.

Barbecued shrimp

Holly Clegg offers this slimmed-down barbecued shrimp recipe in her book "Trim & Terrific Home Entertaining the Easy Way" (Running Press Books, 2003).

¼ cup olive oil
2 tablespoons margarine
¼ cup Worcestershire sauce
3 tablespoons lemon juice
1 tablespoon minced garlic
1 tablespoon paprika
2 bay leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 tablespoon hot pepper sauce
Salt and pepper, to taste
2 pounds unpeeled large shrimp
¼ cup white wine

In a large, heavy skillet, combine the olive oil, margarine, Worcestershire sauce, lemon juice, garlic, paprika, bay leaves, rosemary, oregano, basil, hot sauce and salt and pepper. Cook over medium heat until the sauce begins to boil.

Add the shrimp. Cook for about 5 minutes.

Add the wine. Cook until the shrimp are done, another 5 to 7 minutes.

Serve the shrimp with the sauce.

Makes 4 to 6 servings.