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Cajun-Style Barbecued Shrimp

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A big pot of quick-cooking seafood turns a weeknight meal into a party. Let the good times roll!

Source: Everyday Food, April 2010
Total Time Prep Servings

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  • LisiePooh
    11 MAR, 2011
    @megburk: I thought that sounded like a lot of Worcestershire, so I watched the video. Martha uses 1/3c in the video. As she says, leaving the shells on just adds to the eating "experience" - using your hands. I would think that the shell would impart flavor. However, you must lose a lot of the "bbq" sauce this way, so peeled might be better if you really want to get a good amount of sauce. Also, more fork friendly!
    Reply
  • megburk
    9 MAR, 2011
    Will this be as good with peeled shrimp? Also, 1/2 cup worcestshire sauce seems like it would overpower the dish. IS that the correct amount? I am quite the novice so any advice would be helpful! Thanks!
    Reply
  • MS10079269
    9 MAR, 2011
    So delicious and healthy, too! Very easy to prepare and great for entertaining.
    Reply

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