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New Orleans-style BBQ Shrimp

Category: Finger Food, Seafood, Served Hot, Presentation, Appetizers, Dinner Party, Main Dish

 Ingredients List

  • 1 Tbsp Butter
  • 12 Fresh Shrimp (with or without heads)
  • 1 Tbsp Shallot, minced
  • 1 tsp Garlic, minced
  • 1 tsp Creole Spice
  • 1/2 Cup Beer, pilsner-like
  • 1 tsp Butter
  • 1 tsp Parsley
  • 1 tsp Worcestershire sauce
  • 1 tsp Louisiana hot sauce
  • 1 tsp Lemon juice
  • salt and pepper, to taste


In a hot saute pan, melt the butter. Add shrimp and begin to saute on one side. Add the shallot and garlic and saute until aromatic (but be careful not to burn it!). Deglaze the pan with the beer and reduce the liquid. Add the remaining butter to the liquid and reduce until liquid thickens and begins to coat the shrimp. Add the Worcestershire, hot sauce and lemon juice. Add the salt, pepper, (and more creole spice, if needed) to your liking. Serve over grits or with bread for sopping. Can be served both as an appetizer or main dish.

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