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Nutrition Facts
Serving Size 1 (601g) Recipe makes 2 servings
Calories 760
Calories from Fat 461		(60%)
Amount Per Serving		%DV
	Total Fat 51.2g	78%
	Saturated Fat 30.1g	150%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 553mg		184%
Sodium 766mg		31%
Potassium 968mg		27%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 3.5g	14%
	Sugars 3.9g
Protein 59.5g		118%
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Labor Day, 2007

ratherbeswimmin'

Barbecue Shrimp

Recipe #81443 | 25 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jan 18, 2004

Very easy and one of my favorite shrimp recipes. Makes enough for 2 moderate appetites. My husband could eat the entire thing by himself, so servings depend on your cooking audience. The recipe refers to this as an appetizer, but that just seems downright silly to me. Make sure you serve this with hot bread to soak up the sauce.

SERVES 2 (change servings and units)

Ingredients

1 1/4 lbs fresh jumbo shrimp, unpeeled
1/2 cup unsalted butter, sliced
1/4 cup Worcestershire sauce
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon creole seasoning (I use Tony Chachere's)
1 tablespoon fresh coarse ground black pepper
1 lemon, cut into 4 wedges
hot French bread

Directions

1
Add all ingredients to an oven-proof skillet; stir to combine.
2
Bake at 450° for 10 minutes or until shrimp turn pink.
3
Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

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Featured Reviews for This Recipe

From: nsomniak6

On Sep 2, 2009

This is great but I have to go easy on the Creole Seasoning, which I made from The Best Creole/Cajun Seasoning Mix, because my kids can't handle too many spices, but i think I over-did it on the butter. I'll cut back next time. Does anyone think melting the butter prior and mixing it with the sauce would be ok?

0 people found this review helpful

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From: mapaklenk

On Aug 8, 2009

I've noticed before that the recipes from this cook are some of the best and this one is no exception. We really enjoyed this, only adding about a tablespoon of tabasco to make it great. Actually put it all together about 3 hours before cooking to let the flavors soak in. Thanks for sharing.

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From: kayceenjoey

On Jun 22, 2004

The best barbecue shrimp I have ever made or tasted, without a doubt. My husband and I worked together to make this one and it turned out better than our highest hopes. Very spicy in flavor and comparable to what we have eaten in New Orleans.Thanks--this shrimp is awesome.

2 people found this review helpful

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From: Irish Rose

On Aug 11, 2005

We had this for dinner tonight and absolutely loved it! You are right, I don't see how it would feed 4. Just my husband and I "licked the bowl clean". The flavors were wonderful and spicy, just as we like. Thanks for submitting this. It is now one of our favorites.

1 person found this review helpful

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