Monday, October 26, 2009

Creole Barbecue Shrimp

I wish I could take credit for this delightfully delicious dish; however, it was 100% Zach (my husband). When you see some of the ingredients, butter, cream, shrimp . . . more butter, you'll say, "yeah . . . how could that not taste good?" Be sure to have plenty of french bread to sop up all the exquisite buttery broth. (note: This dish is not actually barbecued, but for some reason, in this part of the country, they call a dish like this barbecue shrimp.)

Creole Barbecued Shrimp
2 lbs head on shrimp, heads and shells removed and set aside
1 ¼ small onion, finely chopped
1 large head garlic, ¾ chopped, ¼ diced
2 sticks butter
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
½ pint heavy whipping cream
½ 750 ml bottle of chardonnay
1 quartered lemon
(note: use spice amounts at own discretion, these are just approximations)
1 ½ teaspoons cayenne pepper
1 ½ teaspoons thyme
1 ½ tablespoons paprika
1 ½ teaspoons ground mustard
1 ½ tablespoons salt
1 ½ tablespoons pepper
1 ½ teaspoons chili powder

In a large sauce pan on medium heat, sauté 1 small onion and ¾ head of garlic in 1 stick of butter and 2 tablespoons of olive oil. Once tender, add quartered lemon, heads and tails of shrimp, ½ bottle of chardonnay, ½ pint cream, ½ stick butter, 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon cayenne, 1 teaspoon thyme, 1 tablespoon paprika, 1 teaspoon ground mustard, 1 tablespoon salt, 1 tablespoon pepper, 1 teaspoon chili powder. Cover and simmer 30 to 45 minutes. Strain contents of pan in to a large bowl. Set broth to the side and discard head, shell, lemons, etc.
In the same large sauce pan, melt ½ stick butter and sauté ¼ chopped onion and ¼ diced head of garlic. Add shrimp and remaining seasoning, ½ teaspoon cayenne, ½ teaspoon thyme, etc. Then, return broth to the pan and cook 1 or 2 minutes, just until the shrimp turn pink, don’t overcook the crustaceans!
Serve in a bowl with French bread and garnish with chives and parsley.


  1. Yum! That sounds amazing. Christopher is a freak for this sort of stuff, and loves anything involving shrimp, so we'll have to try it when (if?) it gets cold here. Thanks Jenny!

  2. No, problem! I hope you enjoy it . . . if you get to try it. I'm always amused at how dishes of the cold weather variety, like jumbo, jambalaya, red beans and rice, etc., are still eaten down here in the hottest part of the summer. It's crazy! But delicious!