Pickapeppa BBQ Shrimp

By Leslie Blythe appetizers, Seafood, Shrimp Baking

August 23, 2016

Pickapeppa Sauce was invented by a 16 year old boy in Jamaica in 1921. The sauce is sweet, sour and mildly spicy. One traditional use of the sauce is to pour it over a block of cream cheese, to be spread on crackers. You’ve got to try this Pickapeppa BBQ Shrimp. Don’t ask why it’s called barbecued shrimp, when it’s not even barbecued. No one seems to know. It’s a New Orleans favorite.

Prep: 10 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

2 pounds fresh jumbo shrimp, with shells and heads, if possible

½ cup olive oil

5 clove garlic, thinly sliced

1 Tablespoon coarse-ground black pepper

1 teaspoon kosher or coarse sea salt

1½ teaspoons fresh or dried rosemary, minced

1 bottle Pickapeppa Sauce

Juice of 2 lemons

¼ pound unsalted butter, cut into thin squares

½ cup beer, at room temperature

baguette, for serving

Directions

1Place the shrimp in a 9"x12" ovenproof glass dish. Pour the olive oil over the shrimp, to partially cover it. Scatter the garlic slices over the shrimp, and sprinkle generously with the pepper, salt, and rosemary. Cover all the shrimp with Pickapeppa Sauce, the drizzle with the lemon juice. Marinate the shrimp for approximately 2 hours at room temperature, shaking the dish occasionally.

2 Preheat the oven to 350°. Cover the dish with the beer and squares of butter. Bake the shrimp for 10 minutes, rearranging or turning them during the cooking, if necessary, so they cook evenly. They are done when the shells turn red and you can see a space between the meat and the shell.

3 Serve the shrimp immediately, with plenty of hot French bread to soak up the sauce.

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