We've enjoyed these Cajun shrimp here before but I'm thinking maybe I should rename them. Other than the fact that we've had 'em so many times I could call them my own, they're not barbecued either at least not the way one would think because there's no gas or charcoal needed for these puppies.
They don't need to marinate and they're actually cooked in a large cast iron skillet in the oven. I supoose the barbecue theory applies to the sauce the shrimp are buried in and believe you me, it is quite the sauce.
Loaded with butter, garlic and worcestershire, the red color is supplied by ketchup and spices include rosemary, thyme and lots of Old Bay seasoning. We absolutely love 'em. The luscious tender shrimp are exceedingly messy to eat so you'll need a ton of napkins, never mind a loaf of good bread to sop up all those fabulous juices and they're a really great excuse to pop the top on a nice cold beer too.
Without a hint of red pepper heat, quick and easy to make, they're a perfect solution for a casual dinner and they'd be the bomb at a tailgating party at the football game too - just be sure to supply lots of hand wipes and paper towels. Bibs might be a good idea too.
Cajun Shrimp from JBug’s Kitchen adapted from Southern Living Magazine via my recipes.com
2 pounds medium or large shrimp, shell & tail on
1 lemon, cut in wedges
1 bay leaf
½ cup butter
½ cup ketchup
½ cup Worcestershire
4 cloves garlic, chopped
1-1/2 Tablespoons Old Bay
1 teaspoon rosemary
1 teaspoon dried thyme
Remove veins leaving shells on, then rinse and dry shrimp well. Place in pan with lemon wedges and bay leaves on top. Melt butter in small pot. Add ketchup, Worcestershire, garlic, old bay, rosemary and dried thyme. Mix well. Pour over shrimp. Bake in 400 oven 20 to 25 minutes, until shrimp’s just cooked. Stir every 10 minutes. Serve in bowls with plenty of bread for sopping up all the juices. (Recipe may be doubled or tripled as required.)
A year ago - Potato Crust Chicken and Green Chile Quiche
Two year's ago - Clam, Corn and Basil Cakes