We are blessed in Louisiana to have fresh shrimp practically at our door step. The largest ones are set aside to make Barbecue Shrimp. The heads are left on while cooking creating a rich sauce, which is perfect for sopping up with hot French bread. Elizabeth often asks for this to be served on her birthday.
by Pat Savoie
1/4 cup butter
1/2 cup Italian salad dressing
2 tablespoons Worcestershire sauce
2 tablespoons barbecue sauce
1 tablespoon lemon pepper
1 tablespoon pepper
2 bay leaf
2 lemon — sliced
1 large onion — sliced
4 cloves garlic — pressed
3 pounds shrimp — unpeeled with heads on
Tony’s seasoning to taste.
Melt butter in a roasting pan. Add salad dressing and remaining ingredients.
Stir to coat.
Bake 400 20 minutes. Stir occasionally until all shrimp are pink.
Serve with French Bread to dip in the sauce.
The Seasonings
The shrimp before cooking. You can leave the heads on for more flavor. This batch came without heads.
Savoie Secrets: It's a Family Recipe 