A Louisiana-Creole take on “BBQ”! Definitely not the kind of barbecue we’re used to, but, almost everyone in Louisiana knows of (and loves) this version of BBQ shrimp! It’s spicy, savory, slightly sweet & tangy – this New Orleans BBQ Shrimp hits ALL the right notes… cheesy jazz pun totally intended, there.
How have I not tried this style of “BBQ” before?! It is sloppy and messy and greasy and delicious – MY KINDA MEAL.
They typically serve this dish with a bunch of bread to soak up the saucy-goodness, but, who needs bread when you have all that sauce!! Give me a SPOOON, GIRLFRAN!!! I was actually soaking it up with my fingers and using the empty tail-shells as a spoon. Wow. Sad.
- 2 lbs. deveined shrimp (shells on or off, doesn’t matter – I prefer shells on)
- 1/4 cup ghee
- 1/4 cup [url href=”http://meritandfork.com/paleo-ketchup/” target=”_blank” title=”Merit&Fork Homemade Paleo Ketchup”]ketchup[/url]
- 1/4 cup maple syrup
- 1 bay leaf, crumbled
- Juice of 1/2 a lemon (about 2 tbsp lemon juice)
- 2 tbsp [url href=”http://www.amazon.com/Wan-Ja-Shan-Organic-Worcestershire/dp/B0031TPDQS” target=”_blank” title=”Wan Ja Shan Gluten-Free Organic Worcestershire Sauce”]worcestershire sauce[/url]
- 3 cloves garlic, minced/grated
- 1 tbsp chopped fresh parsley
- 1-1/2 tsp paprika
- 1 tsp hot sauce of choice (opt)
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (feel free to omit if you’re not crazy about spicy food)
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- Wash shrimp and spread evenly in a shallow baking pan.
- Combine all remaining ingredients in a small saucepan and simmer over low heat for 10 mins.
- Pour sauce over shrimp and mix thoroughly.
- Cover and refrigerate for 2-3 hours, stirring occasionally.
- Preheat oven to 325 and bake for 30 mins until opaque and cooked through.
- Serve immediately topped with freshly chopped parsley.