Thanks for this recipe, Deb! We love it!
These shrimp are loaded with flavor and have a little spice. They are great for an appetizer or entree, take minutes to make and need to sit in the fridge overnight to absorb all the flavors, so they are perfect for a party. These shrimp have a beautiful presentation. When I set them down on the table, everyone says, “Ohhhh, awwww . . . ” Then POOF! The shrimp are gone. I mean they disappear in minutes.
All of the prep takes place the night before, so just put them in the oven when guests start to arrive. The delicious marinade turns into a spicy sauce when they are finished cooking; we like to soak the sauce up with chunks of fresh French bread. I can also see these shrimp served over rice or garlic and cheese pasta.
They would also be great peeled, deveined, skewered and grilled for shrimp-k-bobs or hanging out in a Bloody Mary.
They taste like Mardi Gras in your mouth!
This recipe has possibilities! Peel and devein for extra convenience (not for the peeler, but the eater), skewer and grill, as an appetizer or entree with a beautiful presentation, these shrimp are a dinnertime show-stopper! Hanging over the edge of the glass or floating in a Bloody Mary, they don't last long!
Thanks for this winning recipe, Deb! We love it!
- Prep Time : 10 minutes
- Cook Time : 30 minutes
- Yield : 4 lbs
- Allergens : shellfish
- butter - 1/2 cup
- EVOO - 1/2 cup
- chili sauce - 1/2 cup
- Worcestershire sauce - 1/4 cup
- lemons - 2, sliced
- garlic - 4 cloves, minced
- creole seasoning - 2 Tbsp
- fresh lemon juice - 2 Tbsp
- fresh parsley - chopped, 1 Tbsp
- paprika - 1 tsp
- oregano - 1 tsp (chopped, more if fresh)
- ground red pepper - 1/2 tsp
- hot sauce - 1/2 tsp (more to taste)
- 4 lbs of thawed shrimp
Combine all ingredients, except the shrimp, in a saucepan over low heat, until butter melts, to make the marinade. Place the shrimp in a large bowl and pour the marinade over top and stir, making sure all the shrimp are well-coated. Cover and refrigerate overnight.
Preheat the oven to 400. Pour the shrimp onto two sheet pans in a single layer, dividing the marinade between them. Place the pans in the oven and cook for 25 - 30 minutes. Use tongs to flip the shrimp once, about halfway through. The shrimp are done when they are opaque.
Pour onto large platters and serve with crusty French bread.