BBQ Shrimp Sliders


Recipe courtesy of Louisiana Kitchen & Culture

Makes 12 sliders


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


Place the shrimp, Worcestershire, pepper, Creole seasoning, garlic, and 1 tablespoon water in a heavy 10-inch stainless steel pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan.

Cook over high heat, stirring gently and occasionally turning the shrimp; when the shrimp begin to turn pink, reduce the heat to medium-high. Gradually add butter, swirling to incorporate into the pan juices. The sauce will turn light brown and creamy as it simmers; add  water if necessary to make a saucy sauce. Do not overcook the shrimp.

To serve, slice the rolls in half; spoon a bit of the sauce over the roll, top with 2 shrimp, and serve hot. Be prepared for guests to drink the pan juice!
Makes enough for 12 sliders.


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