Barbecued Shrimp

April 27, 2021  Online Recipe Guide Avatar

4 persons

Time to make:
Not Available

Calories per Servings:
Not Available



  • 2 lb mediumlarge shrimp in their shells, about 42
  • 2 tbp bayou blast
  • 2 tbsp olive oil, in all
  • 1/4 cup chopped onions
  • 2 tbsp minced garlic
  • 2 cup water
  • 1/2 cup worcestershire sauce
  • 2 cups heavy cream
  • 2 tbsp butter
  • 16 turns freshly ground black pepper, in all
  • 3 bay leaves
  • 3 lemons, peeled and sectioned
  • 1/4 dry white wine
  • 1/4 salt
  • 12 rosemary biscuits



  1. Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper
  2. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits
  3. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute
  4. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper
  5. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes
  6. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups
  7. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes
  8. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes
  9. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat
  10. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives


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