This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

• 24 peeled Louisiana shrimp, medium size
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons coarsely ground black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 3 tablespoons water, or as needed
• ½ lemon, seeded
• 1 stick butter cut into 6 to 8 pieces
• 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

Click image to enlarge

• 1 pound butter
• 3/4 teaspoon Mulate's or other Cajun seasoning
• 3/4 teaspoon cayenne pepper
• 1½ teaspoons liquid smoke
• 1/4 teaspoon paprika
• 1/4 cup Parmesan cheese
• 1½ tablespoons fresh chopped parsley
• 1 small onion, diced
• 6 cloves garlic, minced
• 18 fresh raw oysters
• crusty French bread, for serving

Mulate's Cajun Smoked Oysters

Click image to enlarge

• 1 tablespoon butter, softened
• 1 tablespoon brown sugar
• Dash ground cinnamon
• Dash ground nutmeg
• 2 ounces dark rum
• Boiling water

Paste Recipe Title Here

Click image to enlarge

Beer n' Butter Poultry Injection

• 1/2 pound butter
• 1/2 can beer
• 2 tablespoons salt
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Tabasco
• 1 tablespoon soy sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Savory Turkey Injection

• 1/4 cup light oil
• 1/4 cup water
• 3 tablespoons Worcestershire sauce
• 1 tablespoon salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground bay leaf
• 1 teaspoon ground thyme
• 1 teaspoon ground sage
• 1 teaspoon finely ground black pepper

Check these other very special Holiday helpers.

Holiday Desserts

Holiday Party Recipes

Favorite Holiday Recipes

• 3 pounds russet potatoes, peeled and cut into 1-inch chunks
• kosher salt
• 8 cloves garlic, peeled and quartered
• 1 stick unsalted butter, sliced into tablespoons, plus more to butter baking pan
• 8 ounce package cream cheese, cubed, at room temperature
• 1 cup sour cream, at room temperature
• up to 2/3 cup whole milk, at room temperature
• salt and pepper, to taste
• paprika, optional

Best-Ever Mashed Potatoes

Click image to enlarge

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup cold vegetable shortening
• 2 tablespoons cold butter, cut into small pieces
• 3/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon assorted fresh soft herbs, chives, basil, parsley, chervil, chopped

Emeril's Herb Biscuits

Click image to enlarge

• 1bulb garlic
• Mushrooms (fresh)
• Bunch of frog legs (given to me by a guy — Scott — who I met at a doughnut store on Sunday morning; it’s a Louisiana thing)
• Butter
• Grapeseed oil
• Flour
• Beer
• White wine
• Seasoning
• More seasoning

Willie Robertson's Frog Legs

Click image to enlarge

• 1 lb okra, sliced lengthwise
• 1 cup butter, divided
• 3 large garlic cloves, chopped
• 1 teaspoon ground hot red pepper
• 1-2 tablespoons fresh basil, marjoram, oregano and/or rosemary, chopped
• 2 lbs large shrimp, peeled and deveined
• salt and freshly ground black pepper
• 3 cups cooked rice

Shrimp And Okra In A Butter Sauce

Click image to enlarge.

• 2 stick butter
• 2 cloves garlic, minced
• 1 pinch salt
• 1 pinch cayenne (optional)
• 1 (8-inch) piece French baguette, sliced very thin 

Garlic Bread

Click image to enlarge

Self-Basting Grilled Shrimp

• 36 jumbo Louisiana headless shrimp (about 3 pounds)
• Cajun Butter (recipe follows )
• 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

• 2 sticks butter, at room temperature
• 1 teaspoon salt
• 1 pinch each black pepper and ground red pepper or cayenne
• 1 tablespoon chopped fresh chives
• 1 tablespooon chopped fresh parsley
• 1 small lemon, zested and juiced
• 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter

Click image to enlarge