Self-Basting Grilled Shrimp


Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

  • 2 sticks butter, at room temperature
  • ​1 teaspoon salt
  • ​1 pinch black pepper
  • ​1 pinch ground red pepper or cayenne
  • ​1 tablespoon chopped fresh chives
  • ​1 tablespoon chopped fresh parsley
  • ​1 small lemon, zested and juiced
  • ​1/4 cup finely grated Parmesan
  • 36 jumbo headless Louisiana shrimp (about 3 pounds)
  • 6 10-inch metal or water-soaked wooden skewers

Self-Basting Grilled Shrimp


Click image to enlarge.



Combine butter, salt, pepper, cayenne, chives, parsley, lemon zest and juice, and Parmesan; set aside for 10 minutes and taste and adjust seasoning.

Using sharp kitchen scissors, cut along backs of shrimp, stopping just before tails; devein. Rinse under running water and pat dry. Carefully loosen shells from shrimp, taking care not to remove. Stuff 1/2 to 1 teaspoon Cajun Cabin Butter between shell and shrimp using your finger or a small tip on a piping bag. Thread shrimp onto skewers through top and tail.

Preheat a grill to medium. Place skewered shrimp on gril and grill, uncovered, for 6 to 8 minutes or until shrimp turn pink, turning once. Serve immediately.

Any leftover butter mixture will keep, refrigerated, for 1 week. Melt it over steamed vegetables!


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