Side Pannel
Louisiana Roasted Barbecue Shrimp for #SundaySupper
Louisiana Roasted Barbecue Shrimp for #SundaySupper
- Recipe Submitted by Angus on 11/12/2014
Category: Healthy Recipes, Main Dish, Fish
Ingredients List
- Ingredients (to feed two greedy people on shrimp and bread or four normal people, if you include side dishes like potatoes and salad)
- 1 lb 10 oz or 750g fresh shrimp or prawns (without heads, shells still on)
- 1 teaspoon smoked paprika
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 4 cloves garlic
- Olive oil
- 1 lemon
- 1 small purple onion
- 1/2 cup or 115g unsalted butter
- 1/4 cup or 60ml Worcestershire sauce
- To serve: Chopped green onions for garnish and French bread for sopping up the sauce. Sides of boiled baby new potatoes and salad ”“ optional
Directions
Use a mortar and pestle to grind together into a thick paste the paprika, black pepper, salt, red pepper flakes, the leaves off of your sprigs of rosemary and thyme and the cloves of garlic.
Add in a couple of glugs (perhaps two tablespoons) of olive oil and stir until loosened.
Spoon the spice paste into a medium-sized bowl with your shrimp. Using a microplane or a fine grater, zest the yellow peel off of your lemon.
Give everything a thorough stir to make sure that the spices and zest are well mixed with the shrimp. Set aside.
Finely mince your purple onion. Put the minced onion and the butter into a large ovenproof pan on the stovetop. Gently melt the butter and sauté the onions over a medium heat.
When the onions are translucent, turn the fire off and remove the pan from the stove. Stir in the Worcestershire sauce and allow the mixture to cool.
When the pan is cool enough not to cook your seasoned shrimp on contact, pour them in and mix thoroughly. Set aside to marinate further.
Preheat your oven to 350°F or 180°C. When the oven is hot, give the shrimp another good stir and pop them into the oven, uncovered, for about 20 minutes or until they have turned pink and are cooked through. Squeeze on some of the lemon juice from your zested lemon.
Sprinkle with a little chopped green onion, if desired. Serve barbecued shrimp with sliced French bread to dip in the pan juices because, honestly, that”™s the best part! This is a meal you will eat with your hands. It's gonna get messy but it's gonna be good!
Enjoy!
Add in a couple of glugs (perhaps two tablespoons) of olive oil and stir until loosened.
Spoon the spice paste into a medium-sized bowl with your shrimp. Using a microplane or a fine grater, zest the yellow peel off of your lemon.
Give everything a thorough stir to make sure that the spices and zest are well mixed with the shrimp. Set aside.
Finely mince your purple onion. Put the minced onion and the butter into a large ovenproof pan on the stovetop. Gently melt the butter and sauté the onions over a medium heat.
When the onions are translucent, turn the fire off and remove the pan from the stove. Stir in the Worcestershire sauce and allow the mixture to cool.
When the pan is cool enough not to cook your seasoned shrimp on contact, pour them in and mix thoroughly. Set aside to marinate further.
Preheat your oven to 350°F or 180°C. When the oven is hot, give the shrimp another good stir and pop them into the oven, uncovered, for about 20 minutes or until they have turned pink and are cooked through. Squeeze on some of the lemon juice from your zested lemon.
Sprinkle with a little chopped green onion, if desired. Serve barbecued shrimp with sliced French bread to dip in the pan juices because, honestly, that”™s the best part! This is a meal you will eat with your hands. It's gonna get messy but it's gonna be good!
Enjoy!
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