Cajun BBQ Shrimp

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Tangy-hot, rich and delightful – guaranteed that not one drop of sauce will be left on the plate when you’re done.

Adapted from La Bouche Creole, Leon E. Soniat, Jr. Requires at least 3 hours advance prep.

Serves 9-12 as an appetizer
Serves 4-6 as a main course

Ingredients

2 lbs shrimp, 21-25 count or larger
2 lemons
2 cloves garlic
Fresh parsley, enough for 2 teaspoons chopped
Fresh thyme, enough for 2 tsp chopped
1 stick butter
½ cup olive oil
2 tablespoons barbecue sauce
2 tablespoons chili sauce or ketchup

1 teaspoon paprika
1 teaspoon dried oregano
1-1/2 teaspoon cayenne
1 teaspoon Tabasco sauce
Liquid Smoke
Salt
Black pepper
French bread

Instructions

  1. Wash the shrimp (do not peel) and place in a shallow bowl or ziploc.
  2. Slice one of the lemons thinly; juice the other.
  3. Finely mince the garlic.
  4. Finely chop the parsley and thyme.
  5. Melt the butter in a saucepan.  Add the lemon slices, lemon juice, garlic, parsley, thyme, olive oil, barbecue sauce, chili sauce/ketchup, paprika, oregano, cayenne, and Tabasco sauce.
  6. Add a few drops of Liquid Smoke, to taste.
  7. Bring to simmer over low heat, and continue simmering for 10 minutes.
  8. Salt and pepper the sauce to taste, and let cool a bit. Pour mixture over shrimp.
  9. Mix well and refrigerate for at least 3 hours, turning and basting every 30 minutes or so.
  10. Preheat oven to 300°F.
  11. Spread shrimp and sauce in a shallow baking pan, and bake for 30-40 minutes, turning every 10 minutes or so.
  12. Serve hot, in a bowl with plenty of sauce.  Serve with slices of French bread to sop up the sauce.

My husband says: for the barbecue sauce ingredient, I prefer a vinegary one to a sweet one.