Chef Tobi Veltin Doherty
BBQ Louisiana Shrimp A LA Toby
1 lb large Louisiana Shrimp, head on
1-1 ½ stick of butter or margarine
2 TBS Worchestershire Sauce
4 gloves of finely chopped garlic
TSP of Louisiana Hot Sauce
1 yellow onion, fresh cut
Tony Chachere seasoning to taste
Fresh Corley Ground Black Pepper
1 TBS fresh rosemary, chopped very fine
1 Bay leaf
2 TBS Hickory Sweet BBQ Sauce (your choice)
Lay out shrimp on a baking sheet. Top with pats of the butter; add worchestershire sauce, finely chopped garlic pods, Louisiana Hot sauce, Onion, Tony Chachere’s Seasoning, fresh coarsely ground black pepper, fresh rosemary, bay leaf, and BBQ sauce over shrimp.
Cook in oven 350 degrees until shrimp turn pink and are still firm. Do not over cook as your shrimp will be mushy and hard to peel.
Serve hot out of the oven in a shallow bowl with hot French Bread for dipping all of that delicious sauce.