Donna's BBQ Shrimp & Sauce Recipe

By Donna Graffagnino
@StillWild

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.

Rating:

★★★★★ 1 vote

Comments:

28 Comments

Serves:

Makes 3 dozen shrmip

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1/2 c: worcestershire sauce
1/2 c: dry white wine
1/2 c: beer
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: sugar
3 tsp: salt
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: **shrimp
3 - 4: fresh green onions, sliced for garnish

How to Make Donna's BBQ Shrimp & Sauce Recipe

Step-by-Step

1Combine 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.
2MAKING 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.
3Put shrimp into pan with seasonings and cook on high heat for about 10 minutes, turning shrimp occasionally, until pink and cooked.
4Just before serving add butter, a few pats at a time and vigorously shake or stir the pan to emulsify into the sauce.
5As 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.
6NOTE: 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.