Best Buffalo Barbecue Shrimp (in buttery sauce)

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  • 1/4 cup butter
  • 1/4 cup olive oil
  • 3 tablespoons TABASCO® brand Buffalo Style Hot Sauce
  • 3 tablespoons beer, white wine, or water
  • 1 tablespoon Worcestershire sauce
  • 2 large cloves garlic, minced
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 1 pound unpeeled head-on colossal shrimp (10- to 15-count)


Combine all ingredients except shrimp in a large ovenproof skillet; place over medium heat and cook 1 to 2 minutes or until sauce begins to simmer. Add shrimp in a single layer and cook 1 to 2 minutes, just until shrimp begin to turn pink.

Turn shrimp to coat with sauce, then place skillet in a 375°F oven and bake 3 to 4 minutes; turn again and bake 3 to 4 minutes longer or until shrimp are pink and done. Do not overcook or shrimp will be hard to peel. Serve hot with crusty French bread for dipping.

Makes 2 servings.

No one seems to know why New Orleanians call this dish “barbecue” because it is neither barbecued on a grill nor made with barbecue sauce, but most agree it’s worth rolling up your sleeves and getting your hands messy to peel the shrimp. Make sure you have plenty of warm, crusty French bread on hand to dip in the buttery sauce.

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