One of the best ways I’ve ever prepared chicken is in this baked chicken and mushroom dish. After I served it, this recipe was frequently requested. Serve heated over cooked rice or noodles.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 5 pounds medium shrimp, with shells
- 2 pounds butter
- 1 medium sweet onion, minced
- 8 cloves garlic, minced
- 2 stalks celery, diced
- ¼ cup chopped fresh parsley
- 2 tablespoons Creole seasoning
- 2 tablespoons dried rosemary
- ground black pepper to taste
- ½ cup Worcestershire sauce
- 2 teaspoons fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add onion, garlic, celery, parsley, Creole seasoning, and rosemary. Cook and stir for a few minutes, until onion is tender. Add rest of butter and cook until melted over low heat. Stir in pepper, Worcestershire sauce, and lemon juice. Pour this mixture over shrimp so that shrimp are completely submerged.
- Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Nutrition Facts
| Calories | 1148 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 675 mg |
| Dietary Fiber | 1 g |
| Protein | 59 g |
| Saturated Fat | 59 g |
| Sodium | 1606 mg |
| Sugars | 3 g |
| Fat | 97 g |
| Unsaturated Fat | 0 g |
Reviews
This is so yummy and a hit with my guests.
I made half a recipe and I cut as the other reviewers said and added in more of the creole seasoning and less of the worchestshire sauce and it was way too salty for me! I loved everything but all the salt! The shrimp cooked beautifully and I loved the onions, celery and I served mine over rice and with crusty bread but I felt like I was licking a cow’s salt lick! UCK! seriously!
Made for my cousin’s 50th bday party and everyone loved it and making it again for another party for her. Next time I’m not going to use as much better.
Excellent. Didn’t have celery and parsley, but didn’t feel like it was missing anything. Had BBQ shrimp in the French Quarter 3 weeks ago and this was just as amazing! So easy to make. Thank you, I will be using this recipe many times.
I made enough for 12 oz of shrimp. I followed the recipe, but I used less butter and much less rosemary. I added a teaspoon of both smoked paprika and onion powder. It was wonderful!
I made this for my wife who’s from NOLA and she loved it. I did make cheese grits to have with it and they were a hit!
Absolutely delicious. We halved the recipe, and based on others reviews used even less butter than that, and also cut down a teenie bit on the worcestershire. It was still decadent and buttery and delicious. I probably will only make it once a year on Fat Tuesday because I feel my arteries clogging as I type, but this was fantastic. Served it over rice and used hot sauce for an extra zing.
Turned out great!!
Extraordinary flavor. It was delicious. I did make one modification. Instead of 2 tbsp of Creole I used one and added 1tbsp of Swamp Fire seafood boil. This added a little heat and burst of flavor.
DELICIOUS
All I have to say to my friends is, I’m cooking this shrimp, and they come running. I serve it over stone ground grits and we think we are in New Orleans.
I made this recipe but varied it by using 6 lbs. of peeled, deveined shrimp and reducing the butter to only 2 sticks plus 1/4 cup of olive oil. Wonderful flavor and much less fat. Serves about 10 people.
Everybody loved it last week! Making it again this week.
great! I used extra creole seasonings as some people reccomended & it was great. for those who thought it was to salty you could try un-salted butter & less worchestershire sause. will make again, often!
This is our favortie shrimp recipe. We ate at Bubba Gumps in Ordered the New Orleans Shrimp. I looked for a long time before I found the one that tasted just like it! This is THE ONE! Yummy!
This was awesome! It was seriously sooooooo good! My husband couldn’t wait to eat because it smelled so good! I paired it with mashed potatoes as another reviewer suggested! Next time I will use more creole seasoning and about a stick less butter! (I cut the recipe in half for our family) Update: we made the most AWESOME white pizza with the leftover Shrimp. It was the best ever!
Excellent flavor & ease.
I have several recipes for BBQ shrimp and this is a very popular one. I marinate the shrimp for several hours. Messy with the shells on—but that’s fun part of the dish! You can either lick your fingers, or I have damp wash cloths for everyone. And crusty bread is a must. Along with corn on the cob & rice, it makes a great fun meal.
The boyfriend LOVES this, he can’t get enough!! Thanks!
This is an awesome recipe…..But you need to serve with warm french bread to sop up all the juices. I could eat this forever.
Delicious! I searched for this recipe after watching the Man vs. Food episode for New Orleans, and wanted to try the recipe. I did end up cooking the shrimp without their shells on, only because I didn’t want to get so messy having to take them off after cooking them in butter. They were still amazing, and with the help of a spoon, we still got tons of flavor!