New Orleans Barbeque Shrimp

SUBMITTED BY: Rachel K

"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/3 teaspoon paprika
1/2 cup butter
4 cloves garlic, minced
1/4 cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

READ REVIEWS (13)

DIRECTIONS

In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 5, 2008 by vanessajbaca

This is almost identical to the divine barbecue shrimp served at Pascal's Manale on Napoleon Avenue in the Garden District of New Orleans!! Wonderful wonderful! If I can't be there to indulge, this fantastic recipe is the next best thing.

4 users found this review helpful

Reviewed on Mar. 23, 2008 by Don Root

I have never rated a recipe before, mostly because I didn't want to take the time, but also because individual preparation can make such a difference. But - I needed to create an account and rate this recipe! I don't know that I woud call it New Orleans Barbeque Shrimp, but more like a spicy shrip scampi. It wasn't exactly what I was looking for, but I am glad that I ran into it. This shrimp is great. The spices and different flavors that you experience while eating this dish are phenominal, and somewhat rare for many home made dishes, but more what you would find in restaurant prepared meals. This is definitely worth making. Only change - I used one stick of butter instead of two, and I still had plenty of sauce. I imagine cutting the butter in half strengthened the flavor of the spices as well! Great recipe!

2 users found this review helpful

Reviewed on May 4, 2008 by Renee

This was pretty good, but I had to add more Worcestershire sauce to give it enough flavor. I substituted some of the butter with olive oil, but if I make it again I would reduce the total by at least half.

0 users found this review helpful

MORE MEMBER REVIEWS