barbecue shrimp a down home messy good meal

Fish & Seafood

Barbecue Shrimp A Down Home Messy Good Meal

Drescription

This recipe has nothing to do with barbecue. These shrimp are cooked in a roasting pan, not in a smoker or on the grill. Cooked in their shells with more pepper, garlic, and butter than you are probably comfortable with, the shrimp come out ready for you to peel and eat. Sop up every drop of the sauce with good French bread and make sure you have extra napkins.

Ingredients

5 pounds large or jumbo shrimp, unpeeled (leave heads on as well if you can buy them that way. the heads add great flavor.)
2 ounces coarse ground black pepper, divided
1 1/4 ounces paprika (about 1/2 a can)
2 pounds unsalted butter
6 cloves garlic, crushed
12 ounces (1/2 bottle) chili sauce (tabasco or the like)
4 lemons, sliced into wedges for serving
french bread, sliced, for serving
4 tablespoons worcestershire sauce

Directions

PREP: Preheat the oven to 400° F. Divide the shrimp into two 9 x 13 roasting pans. Cover each pan of shrimp with half the ground pepper. In a large saucepan, melt the butter over MEDIUM heat. Remove the pan from the heat and add the paprika, garlic, chili sauce, and Worcestershire sauce and stir to combine. Pour half of this mixture into each of the roasting pans.
ROAST: Place both roasting pans in the oven and cook until the shrimp are pink and cooked through, 15-20 minutes.
SERVE Serve shrimp in soup bowls with plenty of the sauce, lemon wedges, and hunks of French bread on the side. Provide extra bowls for the discarded shells and heads. Provide extra napkins for greasy hands and happy faces. Eat up and don't waste a drop of the sauce.

Breakfast for Dinner Burritos

Having a cheesy scrambled egg-filled burrito for dinner is the antidote to a busy morning when there often just isn’t time to make or enjoy one. This version has some salsa-spiked refried beans, Canadian bacon and avocado in it to add extra heft, but like any burrito, it’s also easy to customize and make your own.