Monday, August 9, 2021

New Orleans Barbeque Shrimp


  • 1 pound jumbo shrimp
  • 1/2 cup Worcestershire sauce
  • Juice from 2 lemons
  • 2 teaspoons cracked black pepper
  • 2 teaspoons Creole seasoning (I used Tony Chachere)
  • 2 teaspoons Crystals Louisiana Hot Sauce
  • 1 teaspoon minced garlic
  • 1 1/2 cups (3 sticks) cold unsalted butter, cubed
  • 2 tablespoons fresh chopped parsley
  • French bread for dipping


  1. Peel the shrimp, leaving only their tails attached.
  2. In a large skillet combine Worcestershire, lemon juice, black peppers, Creole seasoning, hot sauce and garlic and cook over moderately high heat, when hot add shrimp and cook 2-3 minutes until shrimp turn pink, about 1 minute on each side.
  3. Reduce heat to simmer and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted.
  4. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top and garnish with parsley. Serve with French bread for dipping.

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