“Granddaddy’s Coming TO Visit” PEEL & EAT Shrimp
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
Peel-and-eat shrimp roasted in a spicy butter sauce with onions, served with melted butter and crusty bread. A family favorite for special visits.
Ingredients
- 237 ml unsalted butter
- 59.1 ml Worcestershire sauce
- 59.1 ml Texas Pete or Crystal hot sauce
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 907 g head-on shrimp
- 1 sweet onion cut in half, then into ¼-inch-thick slices
- fresh parsley chopped
- melted butter
- 1 crunchy French bread
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 44.6 mg
- Iron: 1.52 mg
- Magnesium: 11.7 mg
- Phosphorus: 34.2 mg
- Potassium: 197 mg
- Zinc: 0.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml unsalted butter
- 59.1 ml Worcestershire sauce
- 59.1 ml Texas Pete or Crystal hot sauce
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 907 g head-on shrimp
- melted butter
- 1 crunchy French bread
Prepare
- 1 sweet onion, cut in half, then into ¼-inch-thick slices
- Chop fresh parsley
Let's Cook
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Step 1.
Preheat the oven to 375°F.
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Step 2.
In a medium saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter. Once melted, turn off the heat and stir in ¼ cup Worcestershire sauce, ¼ cup Texas Pete or Crystal hot sauce, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
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Step 3.
In a large bowl, toss 2 pounds (26- to 30-count) head-on shrimp with the sliced sweet onion (cut in half, then into ¼-inch-thick slices) and the butter sauce until well coated.
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Step 4.
Transfer the shrimp mixture to a large baking sheet and spread into an even layer.
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Step 5.
Roast until the shrimp are bright pink and cooked through, about 10 minutes.
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Step 6.
Serve the shrimp poured out onto a newspaper-covered table, garnished with chopped fresh parsley. Accompany with bowls of melted butter for dipping, chunks of crunchy French bread, and the leftover marinade from the baking sheet poured into a bowl for dipping.