barbeque shrimp

Our middle daughter was in “the big city” today and brought home two pounds of nice, large, fresh shrimp. I found this recipe for Barbecue Shrimp and gave it a try. DEEE-li-cious! And very easy and quick to make. Of course, I tweaked the recipe a bit. Following are the ingredients as I used them.

shrimp and fresh bread

Barbecue Shrimp

  • 2 pounds fresh, unpeeled shrimp
  • 1/4 c. Worcestershire sauce
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon oregano
  • 1 teaspoon fresh thyme, finely chopped
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt
  • 1 T. minced fresh garlic (about five cloves)
  • 2 tablespoon of water
  • 1 lemon, seeded (or 2 T. bottled lemon juice)

Put all the ingredients, except the shrimp, in a large skillet and bring to a simmer over medium heat. Add the shrimp and simmer till cooked through, turning the shrimp after a few minutes. It takes only a few minutes on each side to complete the cooking. Serve with the juice from the pan and some crusty bread.

It’s not the thick, saucy BBQ type of dish that we think of in my home state, but a delicious herbal, spicy shrimp I’ve had in New Orleans. Simple to make. I used a lot less cayenne pepper than the original recipe called for and didn’t add any butter. You can adjust those ingredients as you like.

shrimp and fresh bread

The rosemary bread was perfect for sopping up the yummy juice. If you like shrimp, you should love this!


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