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    You are in: Home / Recipes / Barbecued Shrimp Recipe
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    Barbecued Shrimp

    Barbecued Shrimp. Photo by Khandi Howard

    1/1 Photo of Barbecued Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Hey Jude's Note:

    This is great shrimp, messy, but good! Stir the sauce frequently while serving, since it separates easily. We eat this by peeling the shrimps at the table and stirring them into the sauce and don't forget the French bread, it's great dipped into the sauce. This recipe just serves two, if you want to serve it to more than that, it's suggested you do so in separate batches. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

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    Units: US | Metric


    1. 1
      Rinse the shrimp in cold water and drain well, set aside.
    2. 2
      In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
    3. 3
      Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
    4. 4
      When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
    5. 5
      Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
    6. 6
      Add the beer and cook and shake the pan 1 minute longer and remove from heat.
    7. 7
      Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

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    Ratings & Reviews:

    • on October 18, 2009


      I have now made this recipe about 5 times and it is one of our favorites now! A couple changes I made though: I used 1 lb. of fresh medium peeled shrimp. I didn't have thyme leaves so I used 1/4 t. thyme powder. Also, fresh red pepper flakes make a HUGE difference. I cut the butter in half and substituted with 1/2 c. beer(double the original), and the flavor turned out nearly identical to the original. Nobody is joking about the french bread so make sure you have it when you make this.

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    • on October 17, 2007


      This reminds me alot of a BBQ Shrimp appetizer that I had at Perry's Fish House in Burlington, Vermont. Delicious! This recipe was a bit too salty for me, so I tried it again with no added salt & cut the stock in half. Perfect! The bread for dipping is a must!

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    • on June 01, 2004


      I've made this recipe several times. It is absolutely awsome. Of course, I love Prudhomme's cookbooks. We eat a lot of Cajun foods and this shrimp is one of the best. It is easy and great tasting. I also sometimes use more beer (and there is really no beer taste to the sauce when you finish.) I highly reccommend this recipe to anyone.

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    Nutritional Facts for Barbecued Shrimp

    Serving Size: 1 (214 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 747.0
    Calories from Fat 683
    Total Fat 75.9 g
    Saturated Fat 47.5 g
    Cholesterol 304.1 mg
    Sodium 1496.0 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.8 g
    Sugars 0.5 g
    Protein 12.7 g

    The following items or measurements are not included:

    shrimp stock

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