Louisiana Barbecued Shrimp
Recipes » Main Dish » Fish and Shellfish
This is great shrimp, messy, but good! Stir the sauce frequently while serving, since it separates easily. We eat this by peeling the shrimps at the table and stirring them into the sauce and don't forget the French bread, it's great dipped into the sauce. This recipe just serves two, if you want to serve it to more than that, it's suggested you do so in separate batches. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Yield: 2 Ready in 45 minutes
Cuisine: CajunMain Ingredient: Shrimp
100% would make again (reviews)
favorite of 263
people 190 people 
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Notes Louisiana Barbecued Shrimp Preparation
1. Rinse the shrimp in cold water and drain well, set aside.
2. In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
3. Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
4. When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
5. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
6. Add the beer and cook and shake the pan 1 minute longer and remove from heat.
7. Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
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Louisiana Barbecued Shrimp Reviews
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Very good and super easy!
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Mouth watering grat recipe, I didn't change a thinn!
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This bold, buttery shrimp dish was very easy to prepare and incredibly delicious! The shrimp were fantastic...cooked just to the point of being done and still succulent. The sauce was uniquely rich, bursting with flavor and very spicy. The beer added a nice mellow undertone. The recipe can easily be adapted to various heat levels by adjusting the amounts of cayenne and crushed red pepper flakes. We modified the recipe a bit to suit our tastes. Instead of cooking and serving whole (head-on) shrimp we opted to shell and devein our shrimp leaving only the end portion of shell and tails intact to help add flavor (see photo). We used the shrimp heads and shells to make the stock. If you prefer to cooked and serve the shrimp with heads and shells intact, I would recommend pinching off and discarding the portion of the head from the eyes forward - removing the eyes, but not the protruding long spine above the eyes. Leave as much as possible of the orange-colored shrimp fat from the head attached to the body (the fat in the shrimp heads will infuses a lot of flavor to the sauce). We served this with fluffy white rice, some crusty baguettes (for sopping up the sauce) and a green salad. I think this recipe would also work well with mussels.
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