Since the shrimp are cooked with the shell on, plan to use a bunch of napkins---and know the mess is so worth it. Pair this dish with fresh French bread to help sop up all the sauce. Get ready to dig in and get messy!
New Orleans-style Barbecued Shrimp
4 oz unsalted butter
1/2 cup olive oil
1 yellow onion, finely chopped
2 tablespoons dried rosemary
1 tablespoon dried oregano
1 large clove garlic, minced
1/2 cup minced fresh flat-leaf (Italian) parsley
Sea salt and freshly ground black pepper
2 lbs extra large shrimp
Warmed French bread for serving
DIRECTIONS: (recipe adapted via Williams-Sonoma, New Orleans, authentic recipes celebrating the foods of the world)
- Step 1: Preheat oven to 350 F. In a large frying pan over medium heat, melt butter with olive oil. Add the onion, rosemary, and oregano and cook until the onion is translucent but not browned, about 8 minutes. Add the garlic and cook until the garlic is softened, about 2 minutes longer. Stir in the parsley and remove from the heat. Season well with salt, black pepper, and cayenne.
- Step 2: Rinse the shrimp and arrange them in a shallow baking dish. Pour the warm sauce over the top. Bake uncovered, stirring every 10 minutes, until the shrimp are opaque throughout and the flavors have melded, about 30 minutes.
- Step 3: Divide the shrimp and sauce among shallow bowls. Serve at once with French bread.