Pot O' Gold BBQ Shrimp

Main Course

Recipe courtesy of Chef Chris Montero for Louisiana Kitchen & Culture's July/August 2013 issue.

Serves 4 as appetizer, 2 as entrée

  • 16 (12–15 count) head-on shrimp, body peeled
  • 4 tablespoons Worcestershire sauce
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons finely ground black pepper
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons minced garlic
  • 2 teaspoons Creole seasoning
  • 1 cup amber beer
  • 1 whole lemon
  • ½ pound unsalted butter
  • 4 sprigs rosemary, for garnish

Pot O' Gold BBQ Shrimp

Click image to enlarge



Place first eight ingredients into a 10-inch sauté pan.  Squeeze lemon over and place half the lemon in the pan.

Cook over high heat, turning shrimp occasionally, until shrimp are just cooked and liquid is reduced by three-quarters.

Reduce heat to medium-low and add butter, one tablespoon at a time, stirring constantly, until the butter is melted.

Serve with your favorite bread for dipping. Serves 4 as an appetizer or 2 as an entrée. As shown, served with thinly sliced, grilled French bread.


Louisiana Recipes Weekly


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