Venezuelan-Style Barbecue Shrimp
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While living in Venezuela in the 70’s, I fell in love with this appetizer. It is definitely mouth watering and pairs great with a cold beer. Be sure you have lots of napkins on hand as it gets messy.
- Prep time
- 8 mins
- Cook time
- 35 mins
- Yield
- 6 appetizer size servings
Ingredients
For the sauce,
- 2 medium lemons
- 12 ounces salted butter
- 1-1/2 Tablespoons minced garlic
- 1-1/2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper
- 3 Tablespoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 3/4 teaspoons freshly ground black pepper
- 5 bay leaves
For the shrimp,
- 1 pound large shrimp, deveined but shell on
- Parsley sprigs to garnish plates
- Small loaf of French bread
Instructions
- Prepare the shrimp. Rinse and devein.
- Juice both lemons and cut lemon rinds into 1/2 inch wide strips.
- In a large skillet, melt the butter over medium high heat. Reduce the heat to medium low. Add the lemon juice, lemon peel, garlic, smoked paprika, cayenne pepper, Worcestershire sauce, hot sauce, black pepper and bay leaves. Stir and simmer for about 5 minutes.
- Add the shrimp and increase the heat to medium. Turn the shrimp often until all the shrimp begin to turn pink, about 4 to 5 minutes. Remove the skillet from the heat and cover. The shrimp should sit for 15 minutes to absorb the sauce. Stir about every 5 minutes.
- Plate 6 appetizer plates with about 6 shrimp. Drizzle with leftover sauce. Garnish with lemon slices and bay leaf. Serve with a slice of French bread.
