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Nutrition Facts
Serving Size 1 (307g) Recipe makes 4 servings
Calories 476
Calories from Fat 243		(51%)
Amount Per Serving		%DV
	Total Fat 27.0g	41%
	Saturated Fat 15.3g	76%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 406mg		135%
Sodium 1252mg		52%
Potassium 602mg		17%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 0.5g	2%
	Sugars 1.9g
Protein 46.9g		93%
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Bayou BBQ Shrimp

Recipe #308243 | 20 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: SecretIngredients
Jun 9, 2008

Have your own shrimp boil at home! Or something a little less messy! This recipe is terrific for entertaining too! I tore it out of a magazine at my hair dressers salon! The little card doesn't show the magazine name, but I know it had "cuisine" in the title!

SERVES 4 -6 , 4 -6 main course (change servings and units)

Ingredients

1 teaspoon salt
1/8 teaspoon oregano
1/4 teaspoon garlic powder
2 1/4 teaspoons black pepper
1/8 teaspoon onion powder
1/16 teaspoon white pepper
1/8 teaspoon paprika
1/16 teaspoon cayenne
1/8 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup butter
2 lbs large shrimp, shell on
1 tablespoon garlic, minced
4 ounces beer
1/4 cup worcestershire sauce

Directions

1
Make seasoning by mixing all of the spices together (salt - rosemary).
2
Make BBQ shrimp:.
3
Heat butter in a large skillet over moderate heat unitl foam subsides.
4
Add the shrimp, garlic, seasoning mixture, beer and Worc sauce and simmer, stirring occasionally, for 5 minutes. Serve with lots of French bread to soak up all the sauce.

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Featured Reviews for This Recipe

From: cajunhippiegirl

On Jul 14, 2008

This was a yummy recipe. I like to make "Bar-b-Que" shrimp, which uses the same ingredients as you have listed here, the only difference is that you cook them in the oven. I got very close to the same thing as that without having to heat up the oven, which is a great thing during the heat of summer down here. The juice was yummy and it was great to "sop" the french bread in it. I used fresh Gulf large shrimp, and served it with a side dish of dirty rice and a loaf of french bread from the bakery. Thanks for posting. We really enjoyed this, had some shrimp left over, and I plan on peeling them and making a "po-boy" with them.

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From: hollyberry117

On Jun 22, 2008

I'm thrilled to be the first to rate this recipe! This is a first class, fast, simple and delicious recipe I will make again and again. This reminds me of the shrimp boils I had growing up visiting the Outer Banks of N.C. I did cut the butter down to 1/4 cup and it was still plenty enough. I also added about 6 oz of beer to compensate for the liquid missing from less butter. I definitely recommend a crusty bread to soak up the sauce. Thanks for an awesomme recipe!

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