Southern Easy Recipes
Southern Easy Recipe BBQ Shrimp
New Orleans Recipes
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• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• Beef Daube Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
BBQ Shrimp
3 pounds 21-25 count head-on shrimp
4 tbsps diced garlic
4 tbsps cracked black pepper
3 ounces Gentleman Jack Rare Tennessee Whiskey
4 tbsps Worcestershire sauce
2 tbsps dried basil
1 cup melted butter
1 tbsp dried thyme
1/2 cup olive oil
1 tbsp Louisiana Gold Pepper Sauce
The head-on shrimp is best used when barbecuing,
it is a must to suck the heads of the butter-garlic flavored
cooked shrimp.If you don't have the time to use the barbecue.
Preheat oven to 375 degrees F. In a heavy bottom saute pan,
heat butter and olive oil over medium high heat.
Combine all remaining ingredients and blend well into butter mixture. Cook
one to two minutes. Place head-on shrimp in a large baking pan with a one
inch lip. Pour melted butter mixture on top of shrimp, coating as evenly
as possible Place shrimp on center rack of oven and cook three to five
minutes or until shrimp are pink and curly. Turn shrimp one time, baste
well and allow to cook three to five additional minutes. Remove from oven
and serve in soup bowls with the seasoned butter mixture. Hot French bread
should accompany this dish.
3 pounds 21-25 count head-on shrimp
4 tbsps diced garlic
4 tbsps cracked black pepper
3 ounces Gentleman Jack Rare Tennessee Whiskey
4 tbsps Worcestershire sauce
2 tbsps dried basil
1 cup melted butter
1 tbsp dried thyme
1/2 cup olive oil
1 tbsp Louisiana Gold Pepper Sauce
The head-on shrimp is best used when barbecuing,
it is a must to suck the heads of the butter-garlic flavored
cooked shrimp.If you don't have the time to use the barbecue.
Preheat oven to 375 degrees F. In a heavy bottom saute pan,
heat butter and olive oil over medium high heat.
Combine all remaining ingredients and blend well into butter mixture. Cook
one to two minutes. Place head-on shrimp in a large baking pan with a one
inch lip. Pour melted butter mixture on top of shrimp, coating as evenly
as possible Place shrimp on center rack of oven and cook three to five
minutes or until shrimp are pink and curly. Turn shrimp one time, baste
well and allow to cook three to five additional minutes. Remove from oven
and serve in soup bowls with the seasoned butter mixture. Hot French bread
should accompany this dish.
