I just wanted to say thanks to all that post here. I'm a native Louisianaian and now live in Colorado. From the number of posts I see related to BBQ Shrimp, I know it's a favorite for many of you. I fixed it frequently here, but always varied the recipe and never remembered from time to time what I put in it the last time to make it great. During one of my last trips down to La., I discovered a product put out by "Louisiana Fish Fry Products". Their BBQ Shrimp Sauce Mix is to die for. If you have a craving for BBQ Shrimp and can't wait for that next trip to N.O., you might want to give it a try. I either pick up a supply when I'm in La. or I order it directly from the company itself here:
I order the case, but you might order individual packs to try it out (in the end, you'll order the case after you try it.)
If you decide to order some, you can follow the packet instructions or can try my version. The packet instructions are:
In a saucepan, melt 4 sticks butter or margarine. Add 1 cup water and BBQ Shrimp Sauce Mix. Simmer 5 minutes.
Divide 5 lbs unpeeled shrimp among 2/3 baking dishes with shrimp not more than 2 layers deep.
Pour sauce, proportionally, over shrimp. Bake at 375 for 20 minutes, turning shrimp several times.
Serve with French bread for dipping
For added flavor layer lemon and/or onion slices over shrimp before baking.
I use half of the called for butter (I use Smart Balance), which would be 1/2 a cup. I then add 1 cup of olive oil and 1 cup of water. Now here's the secret. Cook the shrimp as directed, then after they are cooked. Poor the liquid in a separator and poor off the oil. If you don't have a separator, you can just poor the liquid into a 4 cup glass measuring cup and give the liquid time to separate. Then skim off the oil/fat. Poor the juicy, tasty broth/stock back over the shrimp and serve. I spoon the shrimp into bowls and pour broth over them. Serve with sliced French bread enjoy.
Sounds like a lot of work, but the sauce mix makes it easy. I promise, you'll be happy you tried it.