Beazell's Cook Book

Resa's BBQ Shrimp by Theresa Theriot

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I tried to get the measurements correct when Resa made the BBQ shrimp but she cooks like her dad, a little this and a little of that........Mary Reason Theriot
 
1 pound of shrimp
One Lemon
3 cloves garlic, minced
1 stick butter
1 tablespoon worcestershire sauce
1/4 onion chopped
Beazell's Cajun Seasoning
Dash Tabasco Sauce
 
You can either use the headless, head on or already peeled and deveined shrimp.  When using the peeled and deveined shrimp cooking time is much faster
 
Melt butter and add garlic, worcestershire sauce, tabasco sauce, and onion.
 
Arrange shrimp in a glass baking dish. Pour butter mixture over shrimp.
 
Sprinkle Beazell's liberally over the shrimp, making sure to turn and sprinkle other side as well.
 
Slice lemon and place lemon slices over shrimp.
 
Bake in a 400 degree oven for 20 minutes or until shrimp are done.  Watch carefully.  If you overcook the shell on shrimp and overcook it will be harder to peel shrimp.
 
We love to have fresh french bread on this side with this dish, that way you can soak up all the butter the shrimp cooked in with the french bread.

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