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Recipe of the Month Meats & Seafood - BBQ Shrimp “N’awlins Style”

  • 21/2 to 3 pounds raw shrimp
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons garlic, minced
  • 2 bay leaves
  • 1/2 cup finely chopped onions
  • 2 lemons, quartered
  • 2 cups water
  • 1/2 cup Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 cup white wine, optional
  • 2 cups heavy cream
  • 2 tablespoons butter
  • 1 tablespoon chopped green onion
  • French bread

Peel shrimp, leaving tails on; reserve shells. Mix shrimp with Creole seasoning and black pepper. Refrigerate one hour, turning occasionally.
To make barbecue sauce, heat 1 tablespoon oil in a saucepan and sauté onion and garlic. Add shrimp shells, bay leaves, lemons, water, Worcestershire sauce, salt, and wine. Bring to a boil. Reduce heat and simmer for 30 minutes. Cool and strain. Place over high heat; cook until thick and dark (about 15 minutes), stirring often.
In a deep skillet, sauté shrimp in 1 tablespoon oil; add cream and barbecue sauce. Stir and simmer for three to four minutes. Whisk in butter until smooth. Remove shrimp to platter, pour sauce over top, and garnish
Submitted By: Jim Buck
Pall Mall
Fentress Farmers Co-op
Number of Servings: 0
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