Louisiana Creole BBQ Shrimp


Recipe courtesy of Louisiana Seafood Marketing Board

Serves 10 to 12 appetizers

  • 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3 tablespoons Creole seasoning
  • 1 tablespoon powdered garlic
  • 1/3 cup olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Tabasco sauce
  • 1 tablespoon Worcestershisre sauce
  • 3/4 cup unsalted butter, cold, cut into small cubes
  • 1/3 cup fresh chives, chopped
  • Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

Louisiana Creole BBQ Shrimp 

Click image to enlarge.


Combine salt and black pepper, Creole seasoning and powdererd garlic in large bowl. Add Louisiana shrimp to bowl and toss well to coat each with seasoning.

Heat large saute pan over medium-high heat. Add olive oil and shrimp. Saute for 1 minute and turn and cook another minute. Add white wine, lemon juice, Tabasco sauce and Worcestershire sauce and cook another minute.

Add butter to saute pan and swirl until melted. Add chives and remove from heat.

Divide shrimp and sauce evenly into 10 or 12 bowls and serve with slice toasted bread.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive