No need to fire up the grill. This classic Southern Louisiana dish has nothing to do with BBQ! This luscious dish can be cooked stovetop or in the oven. We prefer the oven because the shrimp linger a little longer in the sauce. And it’s all about the sauce! Our NOLA Pepper is the perfect player for this ensemble of lemon, butter and Worcestershire. Be sure there’s lots of crusty bread close by. Dipping into the sauce is what makes this dish!
Time: 30 min
Serves 4-6Rating
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Loading...| 1.5 sticks unsalted butter | |
| 1/4 cup Garlic Extra Virgin Olive Oil | |
| 1/4 cup Worcestershire Sauce | |
| Juice of 1 large lemon | |
| 6 cloves garlic, minced | |
| 2 bay leaves | |
| 2 Tbl NOLA Pepper | |
| 2 lbs unpeeled, head off, large shrimp | |
| Lemon slices from one lemon | |
| 4 scallions, slivered | |
| Chopped parsley, for serving | |
| French bread, for serving |
| 1. | Preheat oven to 375°F. |
| 2. | Place butter, Garlic Extra Virgin Olive Oil, Worcestershire, lemon juice, garlic, bay and NOLA pepper in a baking dish. Place in oven for about 6 mins or until the butter is melted. Remove from oven and stir to combine. |
| 3. | Add the shrimp and stir to coat the shrimp. Scatter the lemon slices on top. Return to the oven and bake for 8-12 mins or until the shrimp are firm to the touch, opaque pink. |
| 4. | Remove from oven and garnish with sliced scallions and parsley. Serve with French bread. |
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