Barbecued Shrimp

The Shrimp are in. I just purchased the most beautiful jumbo shrimp, so wanted to try this recipe out on them. Talk about yummy! I don’t quite understand why they call them Barbecued because they are not anything like BBQ to me. As a matter of fact, I cook them in the oven for 15 min. and well hopefully, you will see for yourself just how good they really are.

Along with some fresh garlic bread and a salad makes this such an easy, fantastic meal. Oh, one more thing, I cooked around 5 lbs. of shrimp and used 1 ½ lbs. of butter, and it was enough for me. I also have a dark beer recipe that is similar, but you will have to come to one of my cooking classes to get that recipe. Happy Eating!

5-10 lbs. of Jumbo Shrimp, heads off or on, with shells on

Sauce:

1 lb. butter

1 lb. margarine

6 oz. Worcestershire Sauce

8 Tbsp. Finely Ground Black Pepper

1 teaspoon Ground Rosemary Or (5 inches Fresh Rosemary stalk)

4 lemons, sliced thinly

1 teaspoon Tabasco

2-4 cloves of garlic

3 oz. White Chardonnay Wine

In a saucepan, melt butter and margarine. Add Worcestershire, pepper, rosemary, lemon slices, Tabasco, salt, garlic, wine and mix thoroughly. Divide shrimp between two large shallow pans if over 5 lbs. and pour heated sauce over each. Stir well. Cook in a 400 degree oven about 15-20 minutes turning once. Shells should be pink, the meat white and not translucent.

You can empty the sauce into individual dipping bowls. Be careful not to over-cook! I like to put ice over the shrimp to stop the cooking process after 15 minutes in the oven. Be sure to take the yummy sauce out first so you don’t water it down.

Katherine Aras

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