Anytime we go to New Orleans, I have to have BBQ Shrimp. It’s so messy, so delicious, and so flavorful. Although I’m sure there are many places to enjoy them in the city, I usually go to Mr. B’s Bistro or Pascal Manale’s to have them. But, when I get a craving for them and don’t feel like making an 8 hour drive to New Orleans, this recipe is amazing! It is recommended that you cook the BBQ Shrimp with the heads and shells on, but if you prefer, you can cook peeled shrimp as well. Make sure you don’t over cook the shrimp as they will be hard to peel. And don’t forget a fresh loaf of French bread to soak up all of the delicious juices and spices.
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BBQ Shrimp
Course: EntreesCuisine: CajunDifficulty: Easy4
servings10
minutes15
minutesIngredients
16 16 jumbo shrimp (12/lb, about 1 1/2 lbs), with heads on and unpeeled
1/2 cup 1/2 Worcestershire sauce
2 tbsp 2 fresh lemon juice
2 tsp 2 ground black pepper
2 tsp 2 cracked black pepper
2 tsp 2 Creole seasoning
1 tsp 1 minced garlic
1 1/2 cups 1 1/2 cold unsalted butter, cubed
French bread, to dip
Directions
- Combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic in a large skillet and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Inspired by Mr. B’s Bistro – New Orleans, LA
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