New Orleans BBQ Shrimp

By RoketJSquerl

Yes, use the whole can of pepper and all the butter. That’s the whole point of the exercise. Use regular old Italian dressing, which I found surprisingly hard to locate amongst the balsamic vinaigrettes and sundried tomato dressings, but it’s there. And I always search for wild American Gulf shrimp.

Ingredients

• 1 Pound Butter
• 1 Bottle Italian Dressing (16 ounce)
• Juice of Four Lemons
• 1 Can Ground Black Pepper (2 ounce)
• 5 Pounds Uncooked Shrimp, peels and tails intact
• Good French or Italian Bread for Soaking up the Sauce

Details

Servings 6
Adapted from therunawayspoon.com

Preparation

Step 1

Preheat the oven to 350 degrees.

Melt the butter in a large saucepan then stir in the dressing, lemon juice and pepper. Stir well and heat through.

Place the shrimp in a large roasting pan or two casserole dishes – they do not have to be in one layer, as many as will fit in the dish with the sauce is fine. Pour the butter sauce over the shrimp and stir to coat. Place the shrimp in the oven and roast for 45 minutes (they can stay in a bit longer or happily sit for half an hour or so out of the oven if you get distracted with a beer).

To serve, either scoop the shrimp into bowls with lots of butter sauce, or place the dish directly on the table family-style for everyone to dig into. You will need to provide lots of paper towels or napkins and some vessels for the shrimp peels to be tossed in, and lots of bread for sopping up the amazing sauce.

This is a big batch of shrimp and will serve a mess of people. I would have said ten to twelve, but six of us pretty much cleaned the dish. I’d say people just eat until there’s no shrimp left.