Picture a chilly night that caps off a long day of either fun or work. You’re hungry. You’re short on time and you need a dish that will make people sit up and notice that the day is not yet over and there is still fun and flavor to be had.
Then check your freezer for those frozen shrimp you bought by the cooler-full at the beach this summer.
Because it’s time for BBQ Shrimp. To clarify, you do not need a grill to barbeque shrimp. You just need a bottle of the most important ingredient: chili sauce.
As you may know from making those famous party meatballs from the 1980s, chili sauce, is not, in fact, very spicy. That means that even though you are making a dish with BBQ in the title, even timid eaters can probably stomach it.
With chili sauce in hand, it’s time to make this easy one-pan (OK, two pans) meal. Do not be intimidated by the apparently long list of ingredients because you will already have most of them in your kitchen and basically you just dump them all together. Bonus: no onions, so no stinky chopping.
Ok, I was being a little sneaky. This dish is quick because you have to make the sauce and marinate the shrimp in the refrigerator a few hours before you cook it. So it will take a little planning.
When serving up BBQ shrimp, you basically need two things – bread for sopping up sauce and plenty, and we mean plenty, of napkins. Things get messy because the shrimp are served unpeeled and you have to dig in the sauce and peel them. But that’s half the fun. Nothing builds comraderie at the table like a sloppy, labor-intensive feast. Think of the friendships you have forged over cracking and eating blue crabs or clams. And, as any wing fan knows, you’re not having fun until the sauce hits your elbows.
2-3 pounds unpeeled shrimp (allow half a pound per person)
6 Tbsp. butter
6 Tbsp. olive oil
4 Tbsp. chili sauce
1 Tbsp. Worcestershire sauce
1 lemon, sliced thinly
Juice of another lemon
3 cloves garlic, chopped
2 tsp. minced parsley
1/2 tsp. paprika
1/4 tsp. oregano
2 bay leaves
1 tsp. hot pepper sauce of your choice
1/4 tsp. cracked black pepper
Rinse the shrimp, drain and spread in a single layer in a shallow pan.
Place the remaining ingredients in a large saucepan over high heat and bring to a boil.
Immediately reduce the heat and simmer, uncovered, for 10 minutes until sauce thickens:
Spoon the sauce over the shrimp in the pan and refrigerate 2-3 hours.
When you’re ready to cook. preheat the oven to 300 degrees and bake the shrimp 20-30 minutes, until all shrimp have turned a nice pink. Serve in bowls with crusty bread, and of course, those napkins ready and waiting.