New Orleans BBQ Shrimp.

New Orleans BBQ Shrimp.


  • 4 1/2 lbs Peeled and deveined tail on Wild Caught Gulf Shrimp
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp coarsely ground black pepper
  • 3 tbsp Creole seasoning
  • 1 tbsp powdered garlic
  • 1/3 cup olive oil
  • 1/2 cup white wine
  • 2 tbsp lemon juice
  • 2 tbsp Louisiana hot pepper sauce
  • 1 tbsp Worcestershire sauce
  • 3/4 cup unsalted butter, cold, cut into small cubes
  • 1/3 cup fresh chives, chopped
  • 1 each baguette, sliced, toasted


Time: 30 minutes | Serves: 12

Combine salt, black pepper, Creole seasoning and powdered garlic in large bowl. Add Wild Caught Gulf Shrimp to bowl and toss to coat with seasoning.
Heat large sauté pan over medium-high heat. Add olive oil and Wild Caught Gulf Shrimp. Sauté for 1-2 minutes.
Add white wine, lemon juice, Louisiana hot pepper sauce and Worcestershire sauce and cook additional minute.
Add butter to sauté pan and swirl until melted. Add chives and remove from heat. Divide Wild Caught Gulf Shrimp and sauce evenly into 4 bowls.
Serve with sliced toasted baguette.

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