Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
BBQ shrimp done New Orleans style in a spicy, buttery, lemony sauce that is so good that you will be licking your fingers and the plate clean!

ingredients
2 tablespoons butter
3 cloves garlic, chopped
1/4 cup hot sauce (or to taste)
1/4 cup Worcestershire sauce
1/3 cup beer, wine or broth
2 tablespoons lemon juice (~1/2 lemon)
2 teaspoons creole seasoning
1/2 teaspoon ground black pepper
1 pound shrimp, peeled and deveined *
2 tablespoons butter, chilled and cut into 1/2 inch pieces
salt to taste

directions
Melt the butter in a pan over medium-high heat, add the garlic, saute until fragrant, about 30 seconds, add the hot sauce, Worcestershire sauce, beer, lemon juice, creole seasoning and pepper, bring to a simmer and cook until the sauce is reduced by half, about 5-7 minutes.
Add the shrimp and cook until cooked through, about 2-3 minutes per side depending on the size of the shrimp.
Reduce the heat to medium-low, stir in the chilled butter until it melts, season with salt to taste and enjoy with french bread to soak up all of that tasty sauce!
Note: * Normally the shrimp would be served in the shells with the heads still on but if you have some squeamish eaters, just remove the shells and make things easier at the dinner table.
Note: Different hot sauces have different levels of heat and everyone has a different tolerance to heat so add the hot sauce a little at a time until you get it to the level of heat that you desire. (I tend use Franks Red Ho hot sauce.)
Note: Different creole seasonings have different amounts of salt and some have quite a bit so go easy on it, adding a bit at a time to get the sauce to a nice level. (I tend use homemade creole seasoning to have more control over the salt content.)
Option: Instead of simmering to reduce the sauce by half to thicken it, you could add corn starch mixed into cold water to thicken it and save some time.
Option: Garnish with sliced green onions or chopped parsley to taste.
BBQ shrimp done New Orleans style in a spicy, buttery, lemony sauce that is so good that you will be licking your fingers and the plate clean!

ingredients
2 tablespoons butter
3 cloves garlic, chopped
1/4 cup hot sauce (or to taste)
1/4 cup Worcestershire sauce
1/3 cup beer, wine or broth
2 tablespoons lemon juice (~1/2 lemon)
2 teaspoons creole seasoning
1/2 teaspoon ground black pepper
1 pound shrimp, peeled and deveined *
2 tablespoons butter, chilled and cut into 1/2 inch pieces
salt to taste

directions
Melt the butter in a pan over medium-high heat, add the garlic, saute until fragrant, about 30 seconds, add the hot sauce, Worcestershire sauce, beer, lemon juice, creole seasoning and pepper, bring to a simmer and cook until the sauce is reduced by half, about 5-7 minutes.
Add the shrimp and cook until cooked through, about 2-3 minutes per side depending on the size of the shrimp.
Reduce the heat to medium-low, stir in the chilled butter until it melts, season with salt to taste and enjoy with french bread to soak up all of that tasty sauce!
Note: * Normally the shrimp would be served in the shells with the heads still on but if you have some squeamish eaters, just remove the shells and make things easier at the dinner table.
Note: Different hot sauces have different levels of heat and everyone has a different tolerance to heat so add the hot sauce a little at a time until you get it to the level of heat that you desire. (I tend use Franks Red Ho hot sauce.)
Note: Different creole seasonings have different amounts of salt and some have quite a bit so go easy on it, adding a bit at a time to get the sauce to a nice level. (I tend use homemade creole seasoning to have more control over the salt content.)
Option: Instead of simmering to reduce the sauce by half to thicken it, you could add corn starch mixed into cold water to thicken it and save some time.
Option: Garnish with sliced green onions or chopped parsley to taste.
More Stories
Thai-Style Mini Sausage Rolls
Cubano from Chef
How To Make Soy Sauce Eggs