04 November 2013

Louisiana Creole BBQ Shrimp

Photo provided by the Louisiana Seafood Promotion and Marketing BoardBarbecued shrimp is a popular way to enjoy one of Louisiana's favorite crustaceans.

From Denny:   Looking for a super simple hot appetizer for your next party or holiday gathering?  Louisiana BBQ Shrimp is the perfect fit.  A novice cook can pull off this one to rave reviews!  

Here in Louisiana - when you want to double or triple the recipe, we place it all in a roasting pan and stick it in the oven under broil with the oven door open slightly.  You really have to watch it so nothing burns but it is a time saver. 
However, you could also make this recipe in several batches on top of the stove as the recipe instructs.  Either way this recipe is always a big crowd pleaser!

Fair warning:  once your guests start eating they won't stop at just an appetizer portion so you may want to plan for doubling this recipe for 12 appetizer servings.  It's been my experience that when you bring out shrimp in Louisiana most people make a meal of it!

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Photo provided by the Louisiana Seafood Promotion and Marketing BoardBarbecued shrimp is a popular way to enjoy one of Louisiana's favorite crustaceans.

Louisiana Creole BBQ Shrimp

Makes:  12 appetizer servings

From:  Louisiana Seafood Promotion and Marketing Board


1-1/2 tsps. kosher salt
1-1/2 tsps. black pepper
3 Tbls. Creole seasoning
1 Tbl. powdered garlic
4-1/2 lbs. of 16 to 20 shrimp, peeled and deveined, tail on
1⁄3 cup olive oil
1/2 cup white wine
2 Tbls. lemon juice
2 Tbls. Tabasco sauce
1 Tbl. Worcestershire sauce
3/4 cup unsalted butter, cold and cubed
1⁄3 cup chopped fresh chives
Baguette, sliced and toasted


1. Combine salt, black pepper, Creole seasoning and powdered garlic in a large bowl. Add shrimp and toss to coat.

2. Heat large sauté pan over medium-high heat. Add olive oil and shrimp. Sauté for 1 to 2 minutes. Add white wine, lemon juice, Tabasco and Worcestershire sauces and cook an additional minute.

3. Add butter to sauté pan and swirl until melted. Add chives and remove from heat. Divide shrimp and sauce evenly into 4 bowls and serve with sliced, toasted baguette.

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