French Quarter Shrimp or Barbecue Shrimp
Try this French Quarter Shrimp or Barbecue Shrimp recipe, or contribute your own.
Try this French Quarter Shrimp or Barbecue Shrimp recipe, or contribute your own.
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1/4 cup fresh parsley chopped
- 1/2 cup worcestershire sauce
- 3 lbs. shrimp unpeeled or peeled is fine
- 6 sticks unsalted butter
- 15 cloves garlic chopped
- 1 small or 1/2 large onion finely chopped
- 3 tablespoons fresh rosemary chopped
- 1 tablespoon cajun seasoning (i use tony's)
- 1/2-1 teaspoon cayenne pepper (depending on how spicy you like it
- 1 cup dark beer (i use abita amber)
- 2 tablespoons tabasco sauce
- 4 teaspoons lemon juice freshly squeezed
- Carbohydrate 8.16445056917784 g
- Cholesterol 242.95 mg
- Fat 91.8907933335043 g
- Fiber 0.794794434791259 g
- Protein 1.82072388932825 g
- Saturated Fat 58.1056053333619 g
- Serving Size 1 1 Serving (385g)
- Sodium 270.187611815394 mg
- Sugar 7.36965613438658 g
- Trans Fat 6.47136483337841 g
- Calories 846 calories
Step-by-step
- Melt 1 stick butter in a large skillet.
- Saute garlic, onion, rosemary, parsley, oregano, Cajun seasoning, cayenne pepper and black pepper for about 3 minutes, until onion is softened.
- Add remaining butter, beer, Worcestershire sauce, hot sauce, and lemon juice and whisk until well blended.
- Allow sauce to cool and pour over shrimp.
- Marinate for at least 4 hours.
- Allow dish to come to room temperature before cooking.
- Place in a 400 oven for about 10 minutes or until shrimp is pink and sauce is hot.
- Serve in a bowl with sauce and lots of crusty bread.
When preparing heavy seafood dishes requiring three pounds of shellfish and six sticks of butter, maintaining proper temperature control prevents the dairy solids from separating before the shrimp finish cooking. Sautéing the aromatics in just a single stick of butter initially softens the onions and blooms the spices without scorching the garlic.
Achieving the characteristic silky emulsion relies heavily on whisking the remaining cold butter directly into the warm beer, Worcestershire mixture. Allowing this pan sauce to cool completely before pouring it over the raw shrimp stops any premature protein denaturation from occurring during the four-hour marinating window.
Visual cues dictate when the cooking process is complete inside the 400 degree oven. Raw crustaceans turn opaque and curl into a loose letter C shape within ten minutes, whereas tight O shapes indicate overcooking and rubbery flesh.
Crusty French bread serves an essential structural purpose beyond mere accompaniment. Thick slices soak up the spiced butter pool left behind in the bowl, transforming the residual pan liquids into an edible course.
