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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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Katie K October 18, 2009

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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muddydog October 17, 2007

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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Khandi Howard June 01, 2004
Barbecued Shrimp