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Barbecued Shrimp: if it's fun you want ...

The Baltimore Sun

One of my brothers-in-law lives in Louisiana, where shrimp is easily come by and no budget-breaker. That's where I first ate this wonderful dish, universally referred to throughout the Deep South as Barbecued Shrimp, even though a grill doesn't come within a mile of the meal.

This recipe is among the few shrimp dishes that doesn't mind if the shrimp came from the freezer. It's a great casual dish. Eating with your hands - peeling the shrimp, dunking the bread in the pan juices - helps everybody relax and have fun.

Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe analysis.

Barbecued Shrimp

Serves 4 -- Total time: 20 minutes

2 cloves garlic, minced

1/2 cup chopped mixed fresh herbs, such as oregano, basil, thyme, mint, rosemary, parsley

1/4 cup olive oil

2 tablespoons each: butter, hot red-pepper sauce, dry white wine

1 tablespoon lemon juice

1/2 teaspoon salt to taste

freshly ground pepper to taste

1 1/2 pounds large shrimp (21-25 per pound) with tails and shells, thawed if frozen

Heat oven to 350 degrees. Combine garlic, herbs, olive oil, butter, hot sauce, wine, lemon juice, salt and pepper in a baking dish large enough to hold shrimp in single layer. Place dish in oven until butter melts. Remove from oven; stir mixture. Add shrimp, stirring to coat. Bake 5 minutes; stir. Bake until shrimp are cooked through, about 5 minutes.

Per serving: 271 calories, 13 grams fat, 3 grams saturated fat, 266 milligrams cholesterol, 3 grams carbohydrate, 35 grams protein, 511 milligrams sodium, 0 grams fiber


Barbecued Shrimp

French bread

Field greens salad with vinaigrette

Roasted peaches

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