New Orleans-Style Barbequed Shrimp

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Directions Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using...

  • Yield: 8 main course servings, or 12
  • Cooking time: 0 Hour 30 Min
  • Rating: 5/5
  • Publisher:


  • 4 pounds fresh or frozen large or extra-large shrimp (21 to 25 count/per pound), in the shell, see note
  • 5 tablespoons chili powder
  • 1 tablespoon salt, plus 2 teaspoons
  • 16 tablespoons (2 sticks) unsalted butter
  • 2 medium onions, peeled and finely chopped
  • 6 cloves garlic, peeled and minced
  • 1 cup ketchup
  • 1 cup extra-virgin olive oil
  • 5 tablespoons light brown sugar
  • 1 cup Worcestershire sauce
  • 1 lemon, sliced
  • 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 3 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon cayenne pepper
  • Several dashes Louisiana-style hot sauce

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