Jan 142013
 

Barbeque Shrimp is a dish found in many restaurants in New Orleans and every version is a little different form the other. Here is the recipe from LeRuth’s restaurant. If you have ever eaten at LeRuth’s, you may not remember it on the menu. This dish was never served to paying customers. It was an employee meal that was served every day at 4:00pm. The difference with the recipe is the inclusion of Crab Boil and Liquid Smoke.

1 cup Corn Oil

1/2 pound Butter

1 1/2 teaspoon Chili Powder

1/4 teaspoon Basil

1/4 teaspoon Coarse Black Pepper

1/2 teaspoon Oregano

1 teaspoon Garlic Powder

1 tablespoon Onion Powder

1/4 cup Zatarain Crab Boil

1/2 teaspoon Tabasco

1 teaspoon Liquid Smoke

2 lbs large raw Shrimp, heads on if possible

Preheat oven to 375 degrees. In a small pan, melt butter and simmer all ingredients, with the exception of the shrimp, for five minutes. Place shrimp in an uncovered baking dish; cover with sauce and bake twenty minutes, stirring occassionally. Serve immediately. Serves four or two hungry New Orleanians.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.