Wednesday, February 19, 2014

Spicy Baked Jumbo Shrimp

picy Baked Jumbo Shrimp - shrimp marinated in a spicy hot sauce and baked.
Spicy Baked Jumbo Shrimp - shrimp marinated in a spicy hot sauce and baked.

Spicy Baked Shrimp

This recipe was intended to be somewhat of a take on classic New Orleans BBQ shrimp, but with a barbecue flavor infusion instead, which is exactly what New Orleans style BBQ shrimp is not.

I know. Confusing isn't it? You can read more about the New Orleans style version on this post, which explains it a bit more.

Sriracha sauce has been a condiment in my kitchen for years and I use it in sauces as well as a garnish. I love it on quiche or any egg. I recently had the opportunity to try a new sriracha sauce called CHA! by Texas Pete® {affil link} so it was a perfect match for this recipe, although any good hot sauce will also work well.

In the spirit of New Orleans style, I used jumbo, raw shrimp, leaving the shell and tail intact, though I did head and split them along the back to devein and allow the spicy marinade to infuse. Retaining the shell not only infuses flavor into the shrimp as they cook and it gives some protection to keep them from drying out. Of course, it also makes them messy finger food, but licking your fingers is frankly all part of the experience.

I also baked them as I do with the New Orleans style shrimp, though there isn't a reason in the world that these wouldn't also be fantastic on the grill, or equally good under the broiler. Just remember, they take literally only a few minutes per side to cook those ways, depending on the size of your shrimp. I'm using a 16/20 count per pound shrimp, which is a nice jumbo shrimp.

Use a sharp paring knife {affil link}, or a good pair of kitchen shears, to carefully split along the back of the shrimp and devein, but leave shells on. Rinse and pat dry. In a large bowl, combine all of the marinade ingredients.

Add the shrimp, toss and refrigerate for 1 to 3 hours, stirring occasionally.

Place shrimp in baking dish, seasoning with salt, pepper, Old Bay and Cajun seasoning.

Repeat layers and seasonings.

Pour any remaining marinade on top and let rest at room temperature for 30 minutes. Bake in a preheated 350 degree F oven for about 20 to 25 minutes, depending on size, or just until cooked through, stirring several times. Do not overcook!

Serve with sauce spooned over the top, hot French bread for sopping and plenty of napkins. These can be served as an appetizer, or as a main dish protein along with a salad or veggie.

Unable to view the printable below on your device? Tap/click here.

Posted by on January 3, 2014
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