Tuesday, 19 February 2013

Spicy New Orleans Barbeque Shrimp

For Valentines Day, some girlfriends and I had a night in and cooked dinner. I offered to bring the main as I had pinned a recipe I really wanted to try out from Return to Sunday Supper.  It did not disappoint! This is a really great recipe if you don't have a lot of time that evening to cook and so easy! I made it all in the morning and left it to marinade in the fridge all day. All I had to do in the evening was pop it in the oven with a baguette. It went down very well and all went - quickly!

Some of the ingredients I couldn't get as you can't get them in the UK so I have amended the recipe to what I used as substitutes. I was quite accurate in my measurements at first but as I was cooking for 6 people instead of 4 I added more of everything, taste-tested, then added more of things I thought it needed.

Warning! If you are not a spice-fan, half the cayenne pepper! My amended recipe is below.

Spicy New Orleans Barbeque Shrimp
Serves 6
1.25 kg king prawns, peeled and deveined
3/4 C butter, melted
2 tbsp Chili Sauce

2 tbsp tomato salsa
6 tbsp olive oil
3 tbsp Worcestershire sauce
4 tbsp lemon juice
2 tbsp fresh parsley + 2 tbsp at end
1 tsp cayenne pepper
4 tbsp woodsmoke/hickory BBQ sauce
1 tsp paprika
2 tsp oregano
6 cloves minced fresh garlic

Dash of tabasco
[1 large baguette heated in oven to serve]

Peel and devein the shrimp. Add all of the other ingredients in a saucepan, stir and let simmer for 10-15 minutes.

Remove pan from heat and let cool. Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.

Cover and refrigerate for at least 4 hours. Preheat oven to 200C/400F and bake shrimp for 20 - 25 minutes.

Serve immediately sprinkled with the remaining 2 tbsp parsely and with a crusty baguette (baked for 5 minutes in oven at 150C).



  1. Oh my goodness. This looks amazing! A New Orleans dish just in time for Mardi Gras as well :)

    1. Thanks Bails :) Since making it I have craved it loads!