Creole Barbequed Shrimp

This is one of those dishes that nobody sees coming. The butter sauce is so rich and flavorful, it's a dish worthy of serving to dinner guests that will have them raving about for weeks. Cooking the shrimp with the head and shells on is a fun way for diners to get down and dirty, while removing the shells will make for a cleaner eating experience. What isn't optional, however, is having warmed French bread readily available for sopping up the sauce.

5 from 2 votes

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Course: Brunch, Lunch, Main Course

Cuisine: American, American Deep South, New Orleans, North American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large skillet

Ingredients

16 jumbo Shrimp, peeled and just tail left on
2 sticks Butter, cold and cut into small pieces (16 tbsp)
½ cup Olive or vegetable oil
2 tsp Each: cayenne pepper, black pepper, paprika
½ tsp Red pepper flakes, salt, dried thyme, dried rosemary, dried oregano
6 tbsp Louisiana hot sauce, (Tabasco or Crystal)
¼ cup Worcestershire sauce
½ cup Chili sauce
1 tbsp Flat leaf parsley, finely chopped
4 cloves Garlic, finely chopped
5 tbsp Fresh lemon juice
½ cup Beer, room temperature
1-2 loaf Crusty French bread

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Instructions

Prepare - Rinse and drain shrimp. Add all dried spices to a bowl along with the shrimp. Toss to combine and set aside.
Cook - Heat oil in a large skillet over medium heat. Add garlic and cook until golden, about 1 minute. Quickly add shrimp in dry spices. Cook about 30 seconds per side, flipping once, until they start to turn pink. Transfer shrimp to a large plate. Don't overcook, they will finish cooking later.
Add chili sauce, beer, Worcestershire sauce, and lemon juice to skillet. Cook 7-8 minutes, stirring, until thickened. Remove skillet from heat.
Whisk in butter a few pieces at a time. When butter pieces are incorporated, stir in spiced shrimp. Return skillet to medium heat and cook until shrimp are cooked through, about 2-3 minutes. Transfer shrimp and sauce to bowls, sprinkle with parsley, and serve hot with chunks of crusty French bread.

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