New Orleans Style Barbecue Shrimp #SundaySupper

New Orleans Style Barbecue Shrimp #SundaySupper

New Orleans Style Barbecue Shrimp

No grill required for this New Orleans Style Barbecue Shrimp recipe. This week the Sunday Supper gang are sharing our favorite seafood recipes. I have been dying to make this easy spicy shrimp recipe for such a long time. Wish I had made it sooner! Yum!

New Orleans Style Barbecue Shrimp

New Orleans or Creole style bbq shrimp really isn’t grilled and smothered in barbecued sauce. You cook the shrimp in a big skillet on the stove top. The “barbecue” comes from the spicy New Orleans flavored sauce the shrimp is simmered in.

If you love the flavor of spicy shrimp than you will love New Orleans Style Barbecue Shrimp. New Orleans Style Barbecue Shrimp can be served as a main dish (which is how I eat shrimp) or could be served as an appetizer recipe.

It is messy eating so be sure to supply plenty of paper napkins. Licking fingers is encouraged! After all you don’t want all that spicy sauce to end up on your napkin.

Florida Pink Shrimp

Buying the best shrimp for your New Orleans Style Barbecue Shrimp can be a little tricky if you don’t know what to look for when you head out to the local fish market.

If you want to enjoy the best and sweetest tasting shrimp you’ve ever eaten make sure you buy Florida Pink Shrimp. Trust me I know what I’m talking about when it comes to shrimp.

Florida Pink Shrimp is available fresh or frozen. You can find Florida Pink Shrimp in most grocery stores at the seafood counter. It may also be labeled as Florida Gulf Pink Shrimp.

Frozen shrimp labels are a little trickier. If the label states product of the US – wild caught pink shrimp odds are you have a package of frozen Florida Pink Shrimp.

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Ingredients

  • 1 stick butter, divided
  • 5-6 cloves fresh garlic, minced
  • 1/3 cup Worcestershire sauce
  • 1/3 cup Louisiana Hot Sauce
  • 1/3 cup white cooking wine
  • 2 tablespoons fresh lemon juice (juice of 1 medium lemon)
  • 1 tablespoon Creole seasoning (I used Zatarains)
  • 1 teaspoon fresh cracked black pepper
  • 2 whole lemons cut into wedges
Read the whole recipe on Flour On My Face