This special entrée of New Orleans BBQ shrimp goes well with a loaf of French bread dipped in the sauce. You can make a fantastic lunch for any visitor by including a pasta dish and a glass of wine.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon cayenne pepper
- ⅓ teaspoon paprika
- ½ cup butter
- 4 cloves garlic, minced
- ¼ cup beer, room temperature
- 1 tablespoon Worcestershire sauce
- 1 pound medium shrimp, peeled and deveined
- salt to taste
Instructions
- In a small bowl, stir together garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper, and paprika.
- Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add shrimp and cook for a couple of minutes. Season with spice mixture and continue to cook and stir for a few minutes. Add beer and Worcestershire sauce; simmer until shrimp are cooked through, about 1 more minute. Taste and season with salt before serving.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 234 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 15 g |
| Sodium | 375 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe, have made it multiple times. Added scallops once, yum! I prefer using white wine over beer.
Didn’t make any changes! Was perfect just the way it was written! Try to have this at least once a month.
Made as written except used fresh basil, thyme, and rosemary as I didn’t have dried. It was excellent, restaurant quality. I think next time I will cut butter down to 1/4 cup just to cut some fat, but this dish did not seem heavy or oily as is.
All I can say is OMG! WOW! Super easy, most difficult thing was measuring the different seasonings, and mincing the fresh garlic. I served it with Rice Pilaf, and started with the rice as a side, and ended up moving it to the center of my plate, and topping it with the shrimp and sauce. Already planning on making this exact same with grits next time!
I was happy with the recipe. I did make a couple of modifications. I subbed ginger beer for regular beer and used unsalted butter. I used no salt. The flavor was extremely good with a hint of sweet. I only cooked for my wife and me so only used 1/2 pound of shrimp.
This was delicious. It had great flavor. I didn’t have any beer so I used Sherry cooking wine instead. Next time I will try and remember to get a bottle of beer and try it that way. This one is a keeper.
What a perfect combo of seasonings!! Added a bit of trinity and lemon. Cooked it in my cast iron skillet, served with a loaf of beer bread for sopping up that sauce. This recipe lets the good times roll!
I was looking do do something different with shrimp, and this hit the spot! I didn’t change a thing in the recipe, but next time I think I’ll add just a bit more heat. I service garlic-sautéed spinach and riced cauliflower to keep it light, and both were excellent side dishes especially when you add the extra shrimp sauce to the riced cauliflower. Definitely a dish I’d serve to company.
Yes, I did it is fabulous. my wife and the boys loved it. it is easy and fast.
Our family of 6 loved this recipe! The shrimp is so flavorful and a welcome variation to our other shrimp recipes! I make extra and by the end of the night, it’s all gone!
Made this recipe, followed it with the exception that I use Creole Seasoning Blend (found on this website) instead of all the different spices and alittle less butter. The same spices are in the Creole seasoning Blend and I keep it on hand and use all the time! Otherwise followed the recipe exactly in it turned out awesome! Is a definite keeper!!
This recipe is absolutely spot on – just like Pascal’s!! I made it with 4lbs of shrimp and quadrupled all ingredients and since I live in New Orleans, of course I left shells and heads on. I also added a stick of butter to get more sauce. We had it with oven-warmed fresh Garlic Pull bread from Rouse’s deli – sooo good!!!
Baked in a 450 degree oven for 5-7 min
Made as written. Was hoping for more of a “barbecue” flavor, this one had more of a spicy/herbal flavor. I’ll keep looking for a recipe that suits our tastes better. Tried Old Charleston recipe too, and that was not it either.
Very tasty and easy!
Delicious! White wine instead of beer,teaspoon of sugar,balsamic added ,wow!,good bread and salad made the meal complete !
Was good. A bit spicy for us but will make again and cut back on the cayenne pepper. The shrimp came out great. Served over bow tie pasta with a side or roasted broccoli.
The spice combination is fantastic! I did not have any beer in the house so I used white wine. the sauce that was made was not very thick so I added some cornstarch and water to it and the result was a nice thick sauce which I served over fettuccini alfredo. Yum!
These were quick and tasty. Definitely will make again.
It was really good. A friend who is a chef gave me dark beer to use. I think gave it a really good flavor. Definitely make it again.
Very good – not exact but good and easy.