Appetizers & Dips

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New Orleans-Style BBQ Shrimp

SUBMITTED BY: Executive Chef Derrick Smith, Grady V's

1 tbsp. vegetable oil
1 tsp. minced garlic
1 sprig fresh rosemary
1 tsp. Cajun seasoning
1 lb. heads-on Louisiana shrimp
1 tbsp. Worcestershire sauce
1 tbsp. Louisiana hot sauce
1 tbsp. lemon juice
1 lemon
1/4 cup Lager beer (I prefer Budweiser)
4 tbsp. unsalted butter
4 French bread crostinis


Lightly season the shrimp with Creole seasoning. Heat skillet over high heat, then add oil. Place the garlic and rosemary in the pan and stir to brown garlic. Add the shrimp and stir carefully. Add Worcestershire, hot sauce, lemon juice, and one lemon wedge. Deglaze the pan with beer, and boil the mixture until slightly reduced. Allow the shrimp to cook for about 3 minutes, add salt and pepper. Once shrimp are done, the liquid should have sauce-like consistency. Reduce the heat to medium and add the butter gradually, stirring until the desired consistency is reached. Pour into bowl and serve with French Bread Crostinis, and 1 lemon wedge.

Executive Chef Derrick Smith of Grady V's in Thibodaux shared this recipe with us. It's served as an appetizer at the restaurant and is delicious!

By: mariagaskins Thibodaux, La on August 16, 2011
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Made this for my hubby for dinner tonight! Very good & super quick & easy!!

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