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Real New Orleans Style BBQ Shrimp

Real New Orleans Style BBQ Shrimp

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Melissa S.

Melissa S.

This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1148 kcal
  • 57%
  • Fat:
  • 97.2 g
  • 150%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 59.3 g
  • 119%
  • Cholesterol:
  • 675 mg
  • 225%
  • Sodium:
  • 1606 mg
  • 64%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
  2. Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
  3. Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
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Reviews

Victoria Arnold
34

Victoria Arnold

1/27/2008

Wow! These were delicious. The only thing I would change next time is to add a little more creole seasoning. I used the recipe for 4 servings with 1 1/2 lb shrimp for extra sauce to dip hush puppies in. I will definately make this again.

Dev
32

Dev

2/23/2009

This was awesome!!! I made a few modifications as some other reviewers suggest: added red pepper, a little more creole seasoning, and halfed the butter content. It was plenty rich and there is no need for that extra butter. Will make again!

Moe
17

Moe

2/15/2008

I only gave it 4 stars because it was soooo rich. Yummy, yummy but I would add more cajun seasoning too. I made half the recipe for Valentines day and we couldn't finish our servings it was so rich. I will serve it again, but as a side dish to a meal or appetizer.

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