Creole Barbecue Shrimp
(American Southern spicy sauteed shrimp)
Spice up your dinner plans with this winning recipe for Creole barbecue shrimp. In New Orleans, the word "barbecue" doesn't mean that the shrimp is grilled. Oh no! This shrimp dish is sauteed in lots of butter with garlic, spices and a splash of beer for extra flavor. Aieee! "Suck da heads" to get all the flavor out.
4 to 6 servings
- Shrimp, shell on, head on preferred -- 2 pounds
- Cajun-Creole seasoning -- 2 tablespoons
- Butter -- 6 tablespoons
- Garlic, minced -- 6 to 8 cloves
- Beer -- 1 (12-ounce) can
- Lemon, juice only -- 1/2 lemon
- Worcestershire sauce -- a couple good dashes
- Rinse the shrimp well, then toss it in a bowl with the seasoning.
- Heat the butter in a large pot over medium-high heat. Add the garlic and saute for about a minute, or until it just starts to brown.
- Add the shrimp and saute, shaking the pan more than stirring, until the shrimp gets pink on all sides. Depending on the size of the shrimp, this should take anywhere from 2 to 4 minutes.
- Pour in the beer, lemon juice and Worcestershire sauce, and simmer for another 2 to 3 minutes.
- Remove the shrimp to a serving dish. Boil the sauce remaining in the pot to reduce it a little, then pour it over the shrimp. Serve immediately with crusty French bread and lots of napkins.
Creole Shrimp Variations
- Shrimp: Use head-on shrimp if at all possible for Creole barbecue shrimp. The heads add an incomparable flavor. If you can't find head-on shrimp (more commonly available in the during high shrimping season in the summer), make sure to use unpeeled shrimp.
- Some recipes eliminate the beer.
- Stir in some chopped parsley at the end for added color.