"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cajun Shrimp Barbecue Recipe

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This recipe for Cajun Shrimp Barbecue, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Char Koch
Added: Monday, March 30, 2009


1 cup (2 sticks) unsalted butter
1/4 cup olive oil
8 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sweet paprika
1/4 cup Worcestershire sauce
1/2 cup fresh lemon juice
3 pounds large shrimp, peeled and deveined
1/2 cup chopped fresh parsley for garnish

In a large skillet, heat the butter with the oil over medium heat until the butter melts and cook the garlic, stirring, until softened, about 3 minutes. Add the oregano, thyme, black pepper, cayenne, and paprika and cook for another 2 minutes, stirring so the spices don't burn. Add the Worcestershire and lemon juice and simmer for about 1 minute.

*This recipe can be made ahead of time. At this point, you can let cool, cover, and refrigerate for up to a week. Gently reheat before continuing.

Add the shrimp and cook, stirring, until they turn completely pink, about 8 minutes.

Serve garnished with the parsley. These shrimp are best served warm, but you can also serve at room temperature.

Serves 10

Personal Notes:
Personal Notes:
This spicy dish is terrific to serve over rice or pasta, or as an appetizer. You can make the seasoned butter ahead of time, then toss with the shrimp just before serving. Make sure you have crusty French bread on hand to soak up the sauce.




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