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New Orleans BBQ Shrimp

Modified: · Published: by · This post may contain affiliate links · 7 Comments

Sometimes a girl gets real lucky, like I did tonight!  I had this jumbo shrimp that I needed to cook.  I wanted something with a spicy kick to it, something that was quick and something that was easy.  I wasn't sure what I would do but when I got home, I opened up Pinterest and what was the very first pin I saw?  Yes, it was this New Orlean's BBQ Shrimp recipe.  I clicked on the photo and it took me to Epicurious.

I went to my cupboard and made sure I had all the ingredients and got busy making my dinner!  The only thing I didn't have was some crusty bread to go with, but that in all honesty wasn't a terrible thing for me since I don't need those carbs anyway!

New Orleans BBQ Shrimp

This was certainly a yummy shrimp dish and I will definitely be making it again.  It had the right amount of heat for me and was so easy to do!  The only thing I did differently was use creole seasoning instead of cajun.  I'm not sure how much different the two are but I've a feeling not that much!  If you love a little spicy saucy heat with your shrimp, this is definitely a dish to try!

New Orleans BBQ Shrimp
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 1 lb shrimp
Ingredients
  • 1 lb shrimp, peeled & deveined
  • 1 tablespoon creole or cajun seasoning
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 ounces clam juice
  • 4 ounces beer
  • 1 lemon, juiced
  • ⅛ cup hot sauce (I used Franks)
  • ⅛ cup worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon whole peppercorns
  • ¼ cup cold butter, cubed
Instructions
  1. Toss shrimp with creole seasoning.Heat the olive oil in a hot skillet. Add the garlic and cook and stir until golden, about 3 minutes.Add the shrimp and cook until they turn bright pink, about 1 minute. Remove from hot pan and set aside.Add remaining ingredients and simmer for about 15 minutes or until reduced by half. Stir in butter. Add shrimp and toss. Cooking about 2 minutes more.Serve with a crusty bread to sop up the yummy juices if desired!

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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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  1. Life Tastes Good says

    Wow this looks and sounds delicious and so easy too! With all that sauce I can hear Don now - "when will the rice be ready?" haha He loves his rice!

    Reply

  2. Liz Berg says

    Thanks for your kind words, Shelby. the outpouring of support from my food blogger friends has touched me deeply.

    PS...what a yummy, flavor packed shrimp dish. Love it.

    Reply

  3. Aleksandra Nearing says

    The sauce looks fabulous! YUM!

    Reply

  4. vanillasugarblog says

    That sauce, I could drink it! lol

    Reply

  6. Patsy K says

    This looks fabulous! As much as I don't need the carbs either, it looks like that sauce would be perfect with some nice crusty bread to soak it up!

    Reply

    • honeyb says

      I'm sure it (the bread) would have been awesome to have...but it just wasn't planned for. lol. Guaranteed that next time there will be some crusty bread to go with! 🙂

      Reply