Cajun/Creole BBQ Shrimp

Prep Time
Cook Time
Ready In

"This is an adaption of the Cajun/Creole BBQ Shrimp served at Paschal's Manale in NOLA. The rich buttery sauce is so good that you will want to use a baguette to soak up that flavorful sauce. Here’s a dish with a big misnomer, since the shrimp don’t go anywhere near a barbecue grill."

Original recipe yields 4 servings


  • Serving Size: 1 (428.8 g)
  • Calories 533.1
  • Total Fat - 38.8 g
  • Saturated Fat - 16.8 g
  • Cholesterol - 275.3 mg
  • Sodium - 1230 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 5.4 g
  • Sugars - 4.6 g
  • Protein - 26.4 g
  • Calcium - 158.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 85 mg
  • Thiamin - 0.1 mg

Step 1

Heat a large sauté pan (large enough to hold the shrimp in one layer)

Step 2

Or a 9x13 baking dish.

Step 3

Add the butter, oil, garlic, black pepper, Worcestershire sauce, rosemary and hot pepper sauce; stir and cook for 1 minute. Add the beer.

Step 4

Add the shrimp and toss in the sauce, and even them out in one layer.

Step 5

Squeeze lemons over the entire area.

Step 6

Sprinkle with salt, cover with sliced lemons and place in a preheated 375° oven

Step 7

For 3 to 5 minutes or until they are just done, tossing them once.

Step 8

Serve in soup bowls with the sauce and crusty French bread on the side.

Tips & Variations

No special items needed.



My wife gave it a 2 and I a 3.5 so the overall rating from us is a 3, sorry! Kind of rubbery and not as flavorful as Cajun/ Creole would suggest

review by:
(15 Feb 2016)