Many commercial recipes for Louisiana barbecue shrimp are pretty complicated. In some, the main cooking method is to sauté the shrimp and then make a complicated sauce for them. Some involve heavy amounts of butter or cream. These recipes are wonderful if your aim is to impress or if you are running an upscale Louisiana restaurant, but sometimes we only want a low maintenance and tasty dish to serve at home.
Use 10 to 15 count shrimp. One pound can usually feed two adults. Wash shrimp and place in ovenproof dish. Season with salt and cracked black pepper on them: remember that you are seasoning through the shells. They should be black when they’re done. Drizzle with olive oil.
Add lemon juice, Worcestershire sauce, and hot sauce. Dot with butter. There should be a good deal liquid in the pan. Broil for about 15 minutes per pound, checking for doneness and to make sure they don’t burn. Serve with French bread and salad. I ladle them into big bowls and use newspaper spread on the table for shells, and spillages.
You can serve the shrimp with either beer, wine, or iced tea. Actually, because of the heavy seasonings, just about any wine will work, although I wouldn’t recommend sweeter varieties like White Zin or Chardonnay.
This meal is wonderful for casual, intimate dining. Because most of the work is done in the oven, you won’t spend your time in the kitchen while your spouse or your guests are chatting in the dining area or living room.