The Pioneer Woman Tasty Kitchen
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New Orleans Barbecue Shrimp

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Level: Easy

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Description

Only in New Orleans is Barbecue Shrimp not barbecued. This dish is cooked entirely in your mémère’s black cast iron pot.

Ingredients

  • 16 whole Head-on Very Large Shrimp, 12 To The Pound
  • 1 cup Cold Butter, Cut Into Cubes
  • 1 cup Extra Virgin Olive Oil
  • 1-½ teaspoon Black Pepper, Ground
  • 1-½ teaspoon Black Pepper, Cracked
  • 1 teaspoon Creole Seasoning
  • ½ teaspoons Dried Basil
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Dried Thyme
  • 2 teaspoons Dried Crushed Rosemary Leaves
  • 4 whole Bay Leaves, Crushed
  • 1 Tablespoon Garlic, Finely Chopped
  • 1 Tablespoon Worcestershire Sauce
  • 2 teaspoons Frank’s Red Hot Sauce®
  • 2 whole Lemons, Squeezed
  • 1 whole Lemon, Sliced

Preparation

1. In a large black cast iron sauté pan, melt the butter, then add the oil and mix well.
2. Add all the other ingredients except the shrimp and lemons. Cook over medium heat, stirring constantly, until the sauce begins to boil.
3. Reduce the heat and simmer for 7 to 8 minutes, stirring frequently.
4. Remove from the pan from the heat and let it stand uncovered, at room temperature for at least 30 minutes.
5. Add the shrimp and toss in the sauce, and even them out in one layer.
6. Put the pan back on the burner.
7. Cook over medium heat for about for 6 to 8 minutes, or just until the shrimp turn pink.
8. Squeeze two lemons over the pink shrimp and cover with one thinly sliced lemon.
9. Put the pan in a preheated 450°F oven and bake for 10 minutes.
10. Serve in soup bowls with the sauce and crusty Italian bread on the side.

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