New Orleans barbequed shrimp recipe

Published July 25, 2010 11:26PM (EDT)


  • 1 pound of butter (4 sticks)
  • 1 tablespoon Tony Chachere’s Cajun seasoning
  • List item 3
  • 1 tablespoon chopped fresh rosemary
  • ¼ cup Worcestershire sauce
  • 3 ounces of beer
  • 5 cloves of garlic, finely minced or pressed
  • 1 medium onion, finely minced
  • 2 ribs celery, finely minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh-squeezed lemon juice
  • 2 pounds shrimp, heads and shells left on


  1. Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2-3 minutes. Melt the rest of the butter.
  2. Add the beer (drink the rest of it, of course).
  3. Add the vegetables, Worcestershire and lemon juice. Pour the butter mixture over your shrimp in a baking dish. Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes.
  4. Serve in big bowls with plenty of the butter sauce and some good French bread to soak up the sauce. If you have a coronary, remember you died happy.

By Jodi Kasten

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