Louisiana BBQ Shrimp

🧂 Ingredients

• 2 pounds extra large raw shrimp

  16-20 count, peeled and deveined
• 3/4 cup unsalted butter

  cubed (or 1 stick, plus a 1/2 stick of unsalted butter)
• 2 tablespoons olive oil
• 3 tablespoons Worcestershire sauce
• 4 ounces beer

  sub with dry white wine or vegetable broth
• 2-3 cloves garlic

  minced (sub with 1 tablespoon minced shallot)
• 1 tablespoon Voodoo Spice

  or bottled Cajun seasoning
• 1/2 teaspoon minced fresh rosemary

  use more if preferred
• 1/2 teaspoon black pepper
• 1/2 teaspoon Louisiana-style hot sauce
• salt

  to taste
• 2-3 lemons

  halved
• 2 tablespoons minced flat-leaf parsley

Instructions

• 1 Preheat your grill to medium-high heat or 400 degrees F.
• 2 Set a large cast-iron pan on the grill grates to warm up, about 1-2 minutes.
• 3 Next, add olive oil to the skillet and the minced garlic (or shallot). Sauté
  15-20 seconds until it becomes fragrant.
• 4 Add the cubed unsalted butter and Worcestershire sauce. Cook for 1 minute or
  until butter has melted.
• 5 Next, stir in the beer (white wine or vegetable broth) in the skillet. Simmer
  ingredients for 2 minutes or until it starts to reduce.
• 6 Add Voodoo Seasoning (or bottled Cajun seasoning), minced rosemary, black
  pepper, a pinch of salt, and Louisiana-style hot sauce. Stir through.
• 7 Nestle the peeled and deveined shrimp into the sauce. Cook for about 3-4 minutes
  until the shrimp turns pink and opaque. Turn them over halfway through the
  cooking to ensure they are well coated in the sauce.
• 8 While the shrimp is cooking, brush the halved lemons with a little olive oil and
  grill them cut side down for 1-2 minutes or until slightly charred. See the
  recipe photo for guidance.
• 9 Remove the skillet from the grill, and arrange the lemons in with the shrimp.
  Garnish with chopped parsley before serving.
• 10 Serve this dish over cooked rice, pasta, or with a heel of crusty French bread
  to sop up all that flavorful sauce. Give your guest the option of squeezing
  lemon juice over their portion.
• 11 Store leftover Louisiana BBQ shrimp in an airtight container in the refrigerator
  for 2 days. Reheat in a skillet on the stovetop.

Nutrition Info