New Orleans Style Barbecued Shrimp

1-1/2 lb jumbo (21-25 count) raw shrimp, un-peeled
6 tbs unsalted butter
3 tbs olive oil
3 tbs chili sauce
1-1/2 tbs lemon juice
1 tbs Worcestershire sauce
2 cloves garlic, minced
1 tsp minced, fresh parsley
3/4 tsp liquid smoke
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp dried thyme
1/4 to 1/2 tsp hot pepper sauce

Salt, black pepper and cayenne pepper to taste. Rinse shrimp in cold water and pat dry. Set aside large (about 10-inch) skillet, combine butter, olive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, thyme and hot pepper sauce. Add salt, pepper an cayenne to taste. Bring mixture to simmer, stirring constantly; simmer 5 minutes, stirring frequently. Add shrimp. Turn heat to high and cook, stirring often, 5 to 10 minutes or until shrimp curl and turn pink. do not over cook. Serve immediately with crusty French bread.

Makes: 4 to 6 servings.

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Cajun Country -- New Iberia, Louisiana