New Orleans Style BBQ Shrimp

New Orleans BBQ shrimp has actually very little to do with traditional barbecue or even barbecue sauce. The Louisiana dish refers to sautéed shrimp in a garlicky, Worcestershire-spiked butter and olive oil sauce. Typically made with copious amounts of butter, the shrimp are cooked and served with the shell on and then peeled at the table. It’s a rich and delicious dish but not very practical for a weeknight family dinner. This is my super-simple, easy-to-eat version. It is often cooked on the stovetop, but I like to do it in the oven so it takes a hair longer and gives the shrimp a chance to soak up more of the flavor. If you keep shrimp in your freezer, it’s one of those dishes you can throw together at a moment’s notice! Don't let the number of spices intimidate you. You likely have all of these in your spice cabinet. Serve over rice or pasta or crusty bread to sop up the yummy juice.

1/2 cup Eureka Lemon Olive Oil

1 stick of butter, melted

1/4 cup white wine

1 tablespoon Worcestershire sauce

1 1/2 tbsp fresh black pepper

2 bay leaves

2 tsp crushed rosemary

1 tsp cajun seasoning

1/2 teaspoon cayenne (optional)

1/2 teaspoon oregano

1 tablespoon paprika

1/4 teaspoon basil

1/4 teaspoon salt

4 cloves of garlic, minced

1/4 cup onion, minced

2 pounds of peeled/deveined large shrimp

parsley and chopped green onions for garnish.

Preheat oven to 350 degrees. Add stick of butter in a 9 x 13-inch baking dish and put in oven while it is preheating to melt. Once it has melted, remove from the oven and allow oven to continue to heat up.

Add olive oil, white wine, garlic, onion and all the dried herbs spices. Whisk together. Place shrimp in baking dish and stir to coat and spread in an even layer.

Bake until shrimp are cooked through (pink and opaque) about 9 – 13 minutes. Stirring once about halfway through. Sprinkle with parsley and green onion and serve warm, spooning sauce over shrimp.