New Orleans-Style Shrimp

New Orleans-Style Shrimp Recipe


  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon butter, melted 
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon hot pepper sauce (such as Tabasco) 
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 pounds unpeeled large shrimp 
  • 2 lemons, sliced into 1/4-inch slices 
  • 4 teaspoons butter, divided 


Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 425°.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.

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