1 to 2 servings
YouTube instructional video is at the bottom
What you’ll need
2 Pounds of Jumbo Louisiana Shrimp
Unsalted butter
Worecester Sauce
Hot sauce
2 large Lemons
Seasonings
Tony Chachere’s Creole seasoning
Chef Paul’s Seafood magic
4 to 5 cloves garlic
Optional
Black Pepper
Preparation of ingredients
Step 1-Chop 4 cloves of garlic until minced.
Step 2- Rinse 2 large Lemons. Chop both Lemons in half, Extract the juice using a citrus juicer or you can squeeze the lemon juice out with your hands.
Step 3- Add Lemon juice into mesh strainer with a measuring cup. You should have 1/3 cup lemon juice.
Step 4-Chop 2 sticks of Unsalted butter into bite sized cubes.
Step 5- Chop French bread into thick slices using a serrated knife.
***Preheat fire to high heat***
Step 6- Add 2 tablespoons unsalted butter into saucepan. Let butter melt. Add 2 teaspoons tony Chachere’s creole seasoning.
Step 7-Add Shrimp. Let sear for 30 seconds. After 30 seconds flip shrimp over to opposite side and let sear for 30 seconds. Once done transfer shrimp into serving dish.
Note- Once done you will have some left over seasoning in your saucepan. We will use this as a seasoning base for the sauce.
***Preheat fire to medium high heat***
Step 8- Add 2/3 Cup Worcester sauce, 1/8 Cup hot sauce, 1/3 Cup Lemon juice, 2 tablespoons chopped garlic, 1 teaspoon tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s seafood magic and 2 teaspoons cayenne pepper. Stir all ingredients together. Let simmer for 3 minutes.
Step 9- Add 2 sticks unsalted butter (Cubed) and stir.
Step 10- Add Shrimp and stir all ingredients together. Let simmer for 3 minutes. After 3 minutes turn your fire off.
For best results– Once your BBQ shrimp is done cover your saucepan with lid and let shrimp set for 15 to 30 minutes. The longer you let the shrimp set the better the flavor will be.
Serve Warm or hot with a slice of French bread to dip in the sauce. Enjoy!
YouTube instructional video
