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Barbequed Shrimp

Barbequed Shrimp

These shrimp don't actually go on the grill rather they are slow cooked in a kicked up butter sauce. This dish is best enjoyed with a good loaf of bread and lots of napkins.

  • Yield: 4 servings


  • 4 pounds raw shrimp, heads and shells on, well rinsed and drained
  • 3 sticks unsalted butter
  • 1/2 cup extra virgin olive oil
  • 10 cloves garlic, minced
  • 3 bay leaves
  • 1/2 cup Worcestershire sauce
  • 1 tablespoon Essence
  • 2 teaspoons salt
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh oregano
  • 1 teaspoon crushed whole peppercorns
  • 1 teaspoon cayenne
  • 1 teaspoon Louisiana style hot sauce
  • 2 lemons, cut in half and their juice
  • 1 large loaf crusty French bread


  • Preheat the oven to 350°F.   Rinse the shrimp under cold running water and let drain.   Spread in one layer in a large roasting pan or baking dish.   Melt the butter in a large saucepan. Add the olive oil, garlic, bay leaves, Worcestershire, Essence, salt, cayenne, rosemary, oregano, peppercorns, and lemons and stir to mix well. Remove from the heat and pour over the shrimp.   Bake in the oven until the shrimp are pink and cooked through, 30 to 35 minutes, stirring occasionally to keep the shrimp from drying out.   Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.