A recipe that has nothing to do with a grill, coals, or skewers, but has everything to do with Louisiana. This buttery spiced dish was invented in the 50s in the bayou by a chef who heard a story about a dish from Chicago with shrimp, butter, and pepper thus this shrimp was born. It makes sense that it was adapted into shrimp swimming in butter with a whole lot of spices. It’s a brilliant idea and an even better recipe. You will love this Louisiana BBQ shrimp.
Like all my favorite recipes, it’s done in one pan and all you do is dump the ingredients in. Layer each one in before putting the shrimp in and taste the butter before baking to perfection. Dinner in less than 20 minutes.
Mix together your shrimp, butter, and spices to make a delicious “broth” for your shrimp to cook into. You are making the worlds best compound butter here, so be sure to have your baguette slices ready to suck all this sauce up.
This is a dish Louisiana perfected that Chicago inspired. A great way to introduce seafood to someone is to do it with a good recipe. Midwesterners love there shrimp and I don’t think this one will disappoint.
Pair this butter recipe with your catch of the day or favorite side dishes. This a recipe that helps you get better at cooking seafood by keeping it simple and letting the shellfish be the star. Get your potatoes, corn, and biscuits ready because this shrimp butter needs a home.
Louisiana BBQ Shrimp
Allergens: Shellfish
Ingredients
- 2 lbs. Fresh whole shrimp, peeled and deveined
- 1 cup (2 sticks) unsalted butter, melted
- 4 garlic cloves, minced
- 1/4 cup Worcestershire sauce
- 2 tablespoons hot sauce
- 2 tablespoons creole seasoning
- 1 1/2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 bunch green onion, sliced thin
- 1 lemon, cheeks removed and cut into wedges
- Sliced bread, for serving
Preparation
- Preheat the oven to 350º F.
- Add melted butter to a 9x13 pan, followed by minced garlic, Worcestershire, hot sauce, creole seasoning, paprika, black pepper, and cayenne.
- Whisk the butter mixture before adding the fresh shrimp into the butter mixture.
- Cook shrimp in the oven for 15 minutes, then remove from the oven.
- Finish your shrimp with the juice from the lemon cheeks, sliced green onion, and extra lemon wedges.