Barbecue Shrimp
Serve the flavors of the Big Easy with my decadent Barbecue Shrimp. They're spicy, scrumptious and cook quickly. Perfect for entertaining, but simple enough for weeknights!
Servings 6 servings
Calories 408kcal
Ingredients
- 1 and ½ pound shrimp
- ½ cup Worcestershire sauce
- 1 cup butter unsalted (cube in 1 tablespoon portions)
- 2 tablespoons fresh lemon juice freshly squeezed (about 2 lemons)
- 1 teaspoon black pepper freshly ground
- 1 teaspoon black pepper cracked
- 2 teaspoons Creole seasoning
- 1 teaspoon garlic clove freshly minced
- toasted bread
Instructions
- In a large skillet or saucepan (large enough that the shrimp will not be crowded) combine Worcestershire, lemon juice, ground black pepper, cracked black pepper, Creole seasoning, and garlic; whisk to combine.
- Add shrimp to pan and cook until pink. This will take 45 seconds to 1 minute per side.
- When shrimp is pink, move them to one side of the pan.
- Add butter a tablespoon at a time to sauce whisking to emulsify.
- Remove from heat.
- Serve in a large bowl with the sauce poured over the top and bread on the side.
Video
Notes
- I like to use big shrimp for this recipe, 12 to 14 shrimp per pound.
- Get heads-on, unpeeled if you can.
- Head-off is fine if you can't find heads-on.
- Use a 'good' quality butter, no substitutions.
- Add butter to sauce one tablespoon at a time, whisking after each addition until melted.
Nutrition
Calories: 408kcal | Carbohydrates: 6g | Protein: 24g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 367mg | Sodium: 1376mg | Potassium: 297mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1241IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 4mg
