A New Orleans classic made with a Blue Lotus Spice Company twist.
Juicy shrimp dripping with butter, garlic, Worcestershire sauce, and Lotus Essence, this dish is a Crescent City classic. Leave it to New Orleans; despite the name, there’s no barbecue sauce or grill involved. Serve with lots of hot, crusty bread for mopping up the sauce, and plenty of bibs and napkins to keep everyone tidy as they peel and eat the shrimp with their hands. In New Orleans, head-on, shell-on shrimp are standard, or use headless, shell-on shrimp.
- 2 medium lemons
- 1.5 cup unsalted butter
- 2 tbsp. Worcestershire sauce
- 1 tbsp. chopped garlic
- 1 tsp. sweet paprika
- 1/2 tbsp oz. kosher salt
- 4 tbsp. Lotus Essence
- 24 colossal shrimp (12 to 15 per lb.), shell-on, preferably domestic wild-caught and head-on
Cut the lemon in half crosswise, and juice it. Press each half flat on a cutting board.
Melt the butter in a saucepan over medium-high heat. Reduce the heat to medium low and add the lemon juice and peel, Worcestershire sauce, garlic, paprika, and 1/2 of the Lotus Essence. Stir and simmer for about 5 minutes to blend the flavors, being careful not to let the garlic brown.
Arrange the shrimp in a shallow roasting pan and season with the other 1/2 of Lotus Essence. Preheat oven to 400 degrees. Pour sauce mixture over shrimp and place in oven. Bake for 25 minutes turning once. Serve with hot french bread for dipping.