2 Reviews of Bayou BBQ Shrimp

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!

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.