New Orleans Barbeque Shrimp

1 pound of large (21-25 count or larger) shrimp (I used peeled and deveined)

1 stick of butter

1/3 cup of olive oil

1 TBSP brown sugar

1 TBSP molasses

2 TBSP soy sauce

2 teaspoons of hot sauce

2 whole garlic cloves, diced

1/2 teaspoon of kosher salt

1 TBSP of big flake Creole seasoning (I actually used a red beans and rice seasoning that I had)

1 TBSP cajun seasoning

1 lemon, 1/2 juiced and the other 1/2 sliced thin

Freshly cracked black pepper

Hot French bread, for dipping in the sauce


Preheat oven to 375 degrees F.

In a saucepan, melt the butter together with the olive oil. Add in the molasses, brown sugar, soy sauce, hot sauce, garlic, salt, cajun and creole seasonings. Simmer for about 15 minutes and set aside to cool slightly.

Spread the shrimp out on a jellyroll pan in one layer and pour the butter sauce all over the shrimp, tossing to coat. Squeeze the juice of 1/2 lemon all over the tray of shrimp. Heavily coat the shrimp all over with freshly cracked black pepper and toss slices of lemon across the top. Bake at 375 degrees F for about 20 minutes, stirring halfway.

Serve the shrimp in large soup bowls, with plenty of juice, and slices of the hot French bread to sop up the juices.

Note:  Measurements are approximate (I didn't actually measure at all).  Adjust seasoning to suit your tastes.


Adapted from:  http://www.deepsouthdish.com/2011/01/new-orleans-style-bbq-shrimp-recipe.html