Scout Recipe: New Orleans-Style BBQ Shrimp

deep south dish scout life bbq shrimp 1


  • 5 pounds of large (21-25 count or larger) head-on shrimp, unpeeled
  • 1 pound (4 sticks) of butter
  • 1/4 cup of olive oil
  • 3/4 cup of Worcestershire sauce
  • 2 teaspoons of hot sauce
  • 4 whole garlic cloves, smashed
  • 1 teaspoon of kosher salt
  • 1 tablespoon of big flake Creole seasoning (like Zatarain’s Big & Zesty – see note)
  • Couple/three glugs of a good bottled beeroptional
  • 2 lemons, one juiced, the other sliced thin
  • Plenty of freshly cracked black pepper
  • Hot French bread, for dipping in the sauce


Preheat oven to 375 degrees F. Wrap the french bread in aluminum foil and set aside. Drain the shrimp and then transfer to a large jellyroll pan.

In a saucepan, melt the butter together with the olive oil. Add in the Worcestershire sauce, hot sauce, garlic, salt, Creole seasoning and beer. Simmer for about 15 minutes and set aside to cool slightly.

Place the wrapped bread in the oven. Spread the shrimp out on a jellyroll pan in one layer and pour the butter sauce all over the shrimp, tossing to coat. Squeeze the juice of one lemon all over the tray of shrimp. Heavily coat the shrimp all over with freshly cracked black pepper and toss slices of lemon across the top. Bake at 375 degrees F for about 25 to 30 minutes, stirring halfway.

Remove the bread and slice. You can keep the bread soft and slice it as is, or unwrap the bread the last 5 minutes of cooking to crisp it up slightly.

Serve the shrimp in large soup bowls, with plenty of juice, and slices of the hot French bread to sop up the juices.

deep south dish scout life bbq shrimp 2

Cook’s Note: I used 3 pounds of headed shrimp, in the shell, Slap Ya Mama Hot Pepper Sauce and Zatarain’s Big & Zesty Garlic Herb Creole Seasoning, which as you’ll see in the photo below, is a big flake Creole seasoning. If you don’t have a big flake Creole seasoning like this, use 1 teaspoon of regular Cajun or Creole seasoning and add 1/2 teaspoon each of oregano, rosemary, and thyme and a dash of dried, hot pepper flakes.

When you’re done, sop up some of the left behind juices with another piece of French bread if you like, remove the dishes and roll up the newspaper.

Tip!  Leftovers make a pretty darned good shrimp scampi.  Prepare pasta according to package directions – spaghetti, linguine, even vermicelli all work fine. To a large skillet, add 1/2 cup of white wine and 1 garlic clove, minced fine. Bring to a boil. Toss in the shrimp and stir just to warm the shrimp through – remember they are already cooked. Season with salt and pepper to taste; add a sprinkle of parsley. Add the drained pasta and toss to thoroughly coat. Garnish with another light sprinkle of parsley. Serve immediately.

~Deep South Dish


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