Donna's BBQ Shrimp & Sauce Recipe
By
Donna Graffagnino
@StillWild
1
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.
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
Makes 3 dozen shrmip
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
1/2 cworcestershire sauce
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1/2 cdry white wine
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1/2 cbeer
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3 Tbsplemon juice
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1 Tbspgranulated garlic or powder
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2 1/2 tspground black pepper
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2 tspgranulated onion or powder
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2 tspsweet paprika
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1 1/2 tspdried thyme
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1 tspsugar
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3 tspsalt
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2 Tbspdried green onions
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1/2 tspdried oregano
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1/2 tspdried basil
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1/2 + tspcayenne or more to taste
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1/2 tspdried ground bell pepper
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1/4 tspmsg (optional)
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1 smallbay leaf
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1 1/2 - 3 stick**butter (1 1/2 for half recipe, 3 for full recipe)
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1 1/2 - 3 lb**shrimp
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3 - 4fresh green onions, sliced for garnish
How to Make Donna's BBQ Shrimp & Sauce Recipe
- MAKING BBQ SHRIMP
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. - 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 Donna's BBQ Shrimp & Sauce Recipe
Course/Dish: Marinades, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Cajun/Creole