Mama taught me this delicious way to bake shrimp. No, Gentle Reader, these shrimp are not barbecued on a grill as you would expect from the name.
I’m going to share Mama’s recipe, but I will also include a heart-healthy alternative. The traditional way is quite an indulgence, so you may prefer the alternate recipe.
Yield: 6 servings
4 sticks butter (alternate recipe: 1/2 stick butter plus 1 bottle Italian salad dressing)
1 tablespoon Italian seasoning
1 tablespoon Worcestershire
2 cloves chopped garlic
5 pounds shrimp (heads off, shells on)
1 sliced onion
1 sliced lemon, plus juice of 1 lemon
Preheat oven to 350 degrees.
In a baking dish, melt butter with Italian seasoning, Worcestershire, and garlic (and dressing if using alternate recipe).
Add shrimp to dish and douse with pepper until shrimp are completely covered.
Place onion rings and lemon slices onto the shrimp and squeeze the lemon juice of the second lemon over everything.
Bake at 350 for 1 hour, turning halfway through cooking time.
Serve with hot French bread for dipping into the lemon-butter sauce. Don’t be shy about licking your fingers!
The weather is warming up here now Stacy and that’s the time when we start eating prawns, as we call them here. I’m definitiely going to try out this recipe, come to think of it we will be having a family dinner at home this coming weekend, so I’ll try them on the family then! Thank you. 🙂
They’re a real treat, Joanne. Hope your family enjoys them! ❤
Hi Stacy, just wanted to say thanks for your supportive comments over the last while. I’ve had very little chance to read blogs as my laptop conveniently died and we’re still camping out for a few weeks. Luckily Michael lets me use his laptop! (Sorry I sort of skipped the shrimp recipe, as I’m a vegetarian!)
Ah, the trials of technology. No apologies necessary – I am always happy to visit with you over on your blog and am happy to see you over here when time and computers allow!
I would post vegetarian dishes (I, myself, am a pescatarian), but people always ask me for my down-home Southern recipes. It’s a fitting request for someone from Louisiana, yes? ❤
Gray Dawster said:
Your Mama’s BBQ shrimp dish looks
amazingly delicious and thank you for
offering it my friend 🙂
I am visiting you today from El Guapo’s 🙂
You are quite welcome, Andro. I hope you enjoy it.
El Guapo is awesome, isn’t he? ❤
Gray Dawster said:
Yes but don’t let on that I agreed or… Well I guess that it will be okay, as long as I don’t have to eat that Blue Plate Special 😦 lol
Well, these just look like a little bit of heaven to me! I think I love every ingredient and dipping the bread in the sauce is the best part! Oh, my Mr. loves bread! We both love shrimp, too. I will be adding this to my Stacy cookbook! Hugs xoxo
Hugs to you, too, Karen. Hope the Mister enjoys this recipe. ❤
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Guess I would use Italian olive oil with some butter… It looks and sounds delicious and why not have those shrimps shelled? It is always so messy to eat them with shells on.
Love the generous use of pepper in combination with the onions!
I leave the shells on, Mariette, because I find that they absorb more flavor, but my daughter cooks them without the shells. ❤
El Guapo said:
This isn’t something I’d make, but my mouth was watering reading the recipe.
It’s very yummy. I’ll make you some next time you come down to Louisiana. ❤
El Guapo said:
*heads off to check flight schedules*
Except for the four sticks of butter this looks delicious. 🙂 I would probably opt for the alternative version. The word *barbecue* often sends delicious shivers up my spine. I would love to sample just a few spoonfuls, thank you.
Come on down anytime, Kathy! ❤