Donna's BBQ Shrimp & Sauce Recipe

Donna Graffagnino


BBQ Shrimp has to be one of the most requested foods in New Orleans. The sauce isn't your typical BBQ sauce but it's still amazing and I've used it to marinade and baste other foods. It's rich and so delicious when sopped up with french bread.

This recipe is made on the mild side so that everyone can enjoy it. If you want it spicy, as found in many New Orleans restaurants add more cayenne to taste.

pinch tips: Perfect Bacon Every Time



Makes 3 dozen shrmip


15 Min


20 Min


Stove Top


1/2 c
worcestershire sauce
1/2 c
dry white wine
1/2 c
3 Tbsp
lemon juice
1 Tbsp
granulated garlic or powder
2 1/2 tsp
ground black pepper
2 tsp
granulated onion or powder
2 tsp
sweet paprika
1 1/2 tsp
dried thyme
1 tsp
3 tsp
2 Tbsp
dried green onions
1/2 tsp
dried oregano
1/2 tsp
dried basil
1/2 + tsp
cayenne or more to taste
1/2 tsp
dried ground bell pepper
1/4 tsp
msg (optional)
1 small
bay leaf
1 1/2 - 3 stick
**butter (1 1/2 for half recipe, 3 for full recipe)
1 1/2 - 3 lb
3 - 4
fresh green onions, sliced for garnish

Directions Step-By-Step

Combine all seasonings together in a saucepan and bring to a boil. Pour hot mixture into a mason jar or glass bottle. Store in refrigerator after opening.

Pour the seasoning mix into a 12-inch skillet, deep saute pan or baking pan. Heat over medium-high until bubbling. Add thin sliced lemons if desired.
Put shrimp into pan with seasonings and cook on high heat for about 10 minutes, turning shrimp occasionally, until pink and cooked.
Just before serving add butter, a few pats at a time and vigorously shake or stir the pan to emulsify into the sauce.
As soon as the butter and sauce are combined scoop the shrimp into a serving dish and pour the sauce over. Sprinkle with fresh green onion.

Serve with lots of napkins and French Bread for dipping.
NOTE: If you're going to make 1 dozen then only use half of the recipe. Don't cook more than 1 dozen shrimp at a time unless you use a large baking pan that be used on the stove top.

You can make the sauce and, after cooled, pour over the raw shrimp and refrigerate up to 8 hours before baking.

**Don't add the butter until you're ready to cook the shrimp
**Unpeeled shrimp is the traditional way to cook the shrimp - the sauce is richer from the fat and shells. Peeling the cooked shrimp is messy but part of the whole experience. You can use de-headed shrimp or peel and devein them ahead of time - it's your preference. I like to leave the peels on.

About this Recipe

Course/Dish: Marinades, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Cajun/Creole