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A platter of baked shrimp with Creole sauce with bread slices on the side.
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5 / 2 votes

Baked Shrimp with Creole Sauce

Baked shrimp can be prepared with the shell off, but I prefer to leave both the head and shell on to seal in the shrimp’s delicate flavor. It’s messy, yes, but worth it! I serve these shrimp with crusty bread or biscuits so I can sop up every drop of the sauce.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Mains
Cuisine: Southern
Servings: 6 servings
Calories: 888

Ingredients

  • 4 sticks (1 pound) unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 1 medium (2 oz) shallot, minced
  • 8 cloves garlic, minced
  • 1/2 cup Worcestershire sauce
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon sweet paprika
  • 1 tablespoon Creole seasoning, homemade or storebought
  • 3 bay leaves
  • 3 pounds (18 to 20 count) jumbo shrimp, shell and heads-on, preferably
  • Rice, crusty bread, or biscuits, for serving (optional)
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C).
  • In a large skillet, over medium heat, melt the 4 sticks (1 pound) unsalted butter, stir in the 1/4 cup extra-virgin olive oil, and add the 1 medium (2 oz) shallot and minced 8 cloves garlic. Simmer until the shallot is translucent and the garlic turns golden, 2 to 3 minutes.
  • Whisk in the 1/2 cup Worcestershire sauce, 1 teaspoon finely chopped fresh thyme, 1 teaspoon finely chopped fresh oregano, 1 teaspoon finely chopped fresh flat-leaf parsley, 2 tablespoons fresh lemon juice, 1/2 teaspoon cayenne pepper, 1 tablespoon sweet paprika, and 1 tablespoon Creole seasoning. Reduce the heat to low and simmer for 10 minutes to let the flavors meld.
  • Add the 3 bay leaves and continue to simmer until dark and slightly thickened, about 15 minutes more.
  • Pile the 3 pounds (18 to 20 count) jumbo shrimp in a 9-by-13-inch (23-by-33-cm) baking dish or roasting pan, pour the sauce over the shrimp, and bake for 10 minutes. Flip the shrimp, stir, and bake until cooked through, about 5 minutes more.
  • Remove from the oven, discard the bay leaves, and let sit for 5 minutes before serving with rice, bread, or biscuits, if desired.

Nutrition

Serving: 1portion | Calories: 888kcal | Carbohydrates: 10g | Protein: 48g | Fat: 74g | Saturated Fat: 40g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 733mg | Sodium: 1998mg | Fiber: 1g | Sugar: 3g