French Market BBQ Shrimp

Ingredients:

I packet of Louisiana BBQ shrimp sauce mix (Louisiana Fish Fry products)

2 sticks of butter

2 TBSP olive oil

1/2 cup seafood or shrimp stock

1/2 cup worsteshire sauce

2 cloves of garlic, minced

1 shallot, minced

1/4 tsp cayenne pepper

1/2 tsp smoked paprika

2 TBSP bbq shrimp seasoning (River Road brand)

1 large French baguette for dipping
2 pounds of extra jumbo, raw shrimp

Optional: 2 tbsp melted butter, fine herb seasoning, coarse salt for the bread

Directions:

1. Marinate shrimp in 2 TBSP olive oil and 1 tbsp bbq shrimp seasoning for at least 1 hour or up to 4 hours. 

2. Preheat the oven to 375.

3. Using a wide oven safe pan, add butter, garlic, shallot, cayenne, 1 TBSP bbq shrimp seasoning and paprika to sauce pan. Melt. 

3. Add Worcestershire and stock. Simmer for 5 minutes. 

4. Ladle about half the sauce into a bowl. Turn off the heat on the stove. 

5. Add the shrimp in a nice single layer around the pan. Ladle the reserved sauce all over the top of the shrimp. 

6. Bake for 20-25 minutes or until the shrimp are cooked through (depends on the size of your shrimp).  For 8-10 per pound shrimp it will be 25 minutes. Smaller shrimp, check sooner.  

8. While the shrimp are cooking, prepare the French bread (if desired) by cutting bread in wedges, melt 2 TBSP butter. Working quickly, brush top of bread with butter and sprinkle with herb mix (or just a little garlic powder) and salt. When shrimp has 5 minutes left, add bread to the oven to warm up. Serve along with shrimp for dipping. 

Today I had an Unoaked Chardonnay and it paired well with the buttery spiciness of this dish.