New Orleans Barbeque Shrimp97 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.” - by Rachel K
Original recipe yields 4 servings
- In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
- Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Amount Per Serving (4 total)
- 345 cal
- 25.1 g
- 4.8 g
Based on a 2,000 calorie diet
Reviews (97)Rate This Recipe
"This is very good, quick, and there's not much to clean up; however, I really felt the beer was out of place. The second time I replaced the beer with Ginger Ale. I also added a teaspoon or so of ba..." See morelsamic vinegar for zing, teaspoon or so of soy sauce (recipe needs salt), and a teaspoon or so of Tobasco (maybe too spicy for some, but just right for us). To the dry ingredients I added a teaspoon of sugar. The result was addictive. There wasn't a trace left. I'm also going to try with lemon juice."
"I have never rated a recipe before, mostly because I didn't want to take the time, but also because individual preparation can make such a difference. But - I needed to create an account and rate thi..." See mores recipe! I don't know that I woud call it New Orleans Barbeque Shrimp, but more like a spicy shrip scampi. It wasn't exactly what I was looking for, but I am glad that I ran into it. This shrimp is great. The spices and different flavors that you experience while eating this dish are phenominal, and somewhat rare for many home made dishes, but more what you would find in restaurant prepared meals. This is definitely worth making. Only change - I used one stick of butter instead of two, and I still had plenty of sauce. I imagine cutting the butter in half strengthened the flavor of the spices as well! Great recipe!"
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