Reviewed: May 25, 2013

Actually, my neighbor is a chef in New Orleans and he gave me some tips about BBQ shrimp. First, the unsalted butter goes LAST not first because you do not want the butter to break down, you want it to stay nice and creamy for dipping your bread. You can use wine instead of beer. Also, add half a lemon, squeeze juices and then throw lemon into pan. You simmer the shrimp (with heads on for extra flavor) in the liquids and spices (You can purchase Creole seasoning, we use Tony Chacheres and omit all the separate spices and salt) and let the liquid cook down and the shrimp turn nice and pink, Once the shrimp are pink and liquid cook down some, add the butter and stir just until melted then remove from heat. If the butter breaks, you can add some whipping cream. You can see this recipe demonstrated on YouTube. Just make sure you use UNSALTED butter or the dish will be too salty.

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Reviewer:

Keep it Simple

Home Town: Mobile, Alabama, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Apr. 23, 2013

I never have all of the spices on hand, so I make do with whatever I have. Usually some cajun spice. Tonight I added some olive oil, okra, green peppers, and zucchini to it. I also doubled the spices and the wet ingredients. It was phenomenal! I served it over rice with butter and my family was going back for more. I substituted ginger ale for beer, added 1 tsp balsalmic, tapatio, and soy sauce.

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Reviewer:

mjhulsing

Reviewed: Jan. 30, 2013

I used not quite a stick of butter and it was plenty. The shrimp had a little kick. We enjoyed them and would make again.

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Reviewer:

SweetNov88

Reviewed: Sep. 2, 2012

Very good. Added tsp soy and sugar and hot sauce. Helped sauce I think. Took another reviewers advice.

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Reviewer:

Cooking chemist

Living In: Jonesboro, Arkansas, USA

Reviewed: Jul. 16, 2012

I served this recipe each week for a year as a charter chef on a sailing vacation. It was the grand finally dinner served over a rice spinach mixture with crusty French bread for soaking up the flavorful butter. The shrimp shells were left on for a big messy peel and eat, family style dinner. Finger bowls and a lot of napkins accompanied this wonderful, fun meal.

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mlwuehle

Reviewed: Jun. 12, 2012

This is a very yummy and versatile dish! I was broke and all I had was a half pound off tail off shrimp and some old spaghetti noodles. I found this and figured I'd give it a shot. First since I only had half bag of shrimp I cut the recipe in half. I didn't have garlic powder so I used Adobo, didn't have rosemary, (I just did without), followed the rest of the seasonings. Added the beer (I was out of Worcestershire so I put in soy sauce) and I added 1/4 cup of spicy v8 to make it saucy so I could put it over some noodles.

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Reviewer:

Francine

Reviewed: Jun. 1, 2012

I never write reviews, but I had to for this one. This recipe is absolutely fantastic. I just started cooking recently for my wife, and this dish met all of my definining criteria. It was quick, cheap, and tasted great. I had everything besides the shrimp already on hand. Make sure to follow the recommendations of serving this with bread, because dunking it in the sauce may be the best part.

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Reviewer:

malf922

Reviewed: Mar. 26, 2012

This was awesome! I LOVED how quickly it came together and how delicious it was! I appreciated each flavor - a tad spicy, but that can easily be toned down next time. I won't lie: I did not use anywhere near the amount of butter called for, if only for the sake of my thighs. We enjoyed this over jasmine rice, a side salad, and fresh fruit. This recipe is a keeper.

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Feb. 22, 2012

This dish was delicious, authentic and easy. If you enjoyed BBQ shrimp in New Orleans or in Louisiana, you will be pleased with this recipe. We substituted one clove of elephant garlic for the four cloves of garlic and it added just a small hint of sweetness. Very yummy!!

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