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).
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).
Delicious!
Oh my goodness. This looks amazing! A New Orleans dish just in time for Mardi Gras as well :)
ReplyDeleteThanks Bails :) Since making it I have craved it loads!
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