Bar-Be-Que Shrimp NOLA style: A Spicy & Messy Meal For Friends & Family

Welcome back Steemians! This post will show you how to make a classic New Orleans dish: Bar-Be-Que Shrimp that is a messy delight to eat & not very difficult to make at all.

First you will need:

2 lbs, medium shrimp, preferably with the heads on & shells intact.

2-1/2 sticks butter

4 Tbls. paprika,1 Tbls. Creole seasoning, 1 Tbls. black pepper, 1 Tbls. crushed garlic

2-3 Tbls Worcestershire sauce

PREP: Preheat the oven to 400.

Divide the shrimp into two 9 x 9 pans. (The reason I do this is I like to make version that is much spicier than the other. If you like yours all the same heat level use a 9 X 13 pan instead.)

Sprinkle on the Creole seasoning & black pepper & stir to coat.

In a large saucepan, melt the butter over medium heat. Add the paprika, garlic, and Worcestershire sauce and stir to combine

Remove the pan from the heat and pour half of this mixture into each of the pans.

Place both roasting pans in the oven and cook until the shrimp are pink and cooked through, 15-20 minutes.

Serve your shrimp in soup bowls with plenty of the sauce, lemon wedges, and hunks of French bread on the side. Provide extra bowls for the discarded shells and heads. Put out extra napkins or better yet a few rolls of paper towels. Because I had some handy I used biscuits for this meal & made some bacon & beans, rice and corn-on-the-cob for sides. Oh, yes: plenty of cold ones to wash it all down with. There's never any long faces at my table!

There it is: a classic NOLA dish that's as easy to make as it is fun to eat. Thanks for takin' a look & please leave a comment below, I really enjoy talking cooking with other folks. 7-3's! The Kid