Miami Barbecued Shrimp

Preparation info

  • Difficulty


  • Makes



Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

Quite frankly, I’ve always thought that Floridians could use a few lessons from the folks up in Tennessee and North Carolina when it comes to the art of barbecuing. On the other hand, I could only exclaim when, while judging the dishes at a March of Dimes Gourmet Gala in Miami, I popped a few of these luscious shrimp in my mouth and awarded them a top score. Old Bay seasoning, available almost everywhere in 6-ounce cans, is a strategic ingredient. Also, I find that a few chopped fresh herbs (thyme, summer savory, or tarragon) make the dish even more intriguing. As for serving the appetizer, I simply pass the platter around the table.


  • 2 pounds fresh medium shrimp, shelled and deveined
  • 1 tablespoon minced onions
  • 2 garlic cloves, minced
  • 3 tablespoons butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon medium-hot paprika
  • Tabasco sauce to taste
  • Salt and freshly ground black pepper to taste


Preheat the oven to 325°F.

In a large bowl, combine the shrimp, onions, and garlic and toss well. Add the remaining ingredients and toss till the shrimp are well coated. Arrange the shrimp in a single layer in a large, shallow roasting pan and bake about 20 minutes or till the shrimp turn pink, turning them over once or twice. Transfer the shrimp to a large platter and serve piping hot.