New Orleans-style BBQ shrimp

Food Network

Serves: 4

  • 1/2 cup extra-virgin olive oil
  • 8 tablespoons unsalted butter
  • 12 cloves garlic, peeled and smashed (about 1 head)
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 pound large shrimp
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon sweet paprika
  • 1/2 to 3/4 teaspoon cayenne pepper
  • 2 tablespoons dry sherry
  • 3 lemons, cut in wedges
  • Crusty bread
Preheat oven to 350 degrees F. Heat olive oil, butter, garlic, bay leaves and thyme in a large ovenproof skillet over medium heat until butter melts and garlic and herbs are fragrant, about 5 minutes.
Toss shrimp, Worcestershire sauce, salt, paprika and cayenne in a bowl. Add to skillet along with sherry and transfer to oven. Bake until shrimp curl and are pink, about 10 minutes. Transfer to a serving dish and serve with lemon wedges and bread.
*Chef’s note: This was pretty good! A bit salty; it could have used a little sweetness, like a tablespoon of brown sugar maybe? Otherwise delicious. I skipped the cayenne because I didn’t have any. Boy, is that crusty bread good soaked in this sauce. Mmm.
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