BBQ Shrimp with French Bread



1.)   In a medium bowl, season the shrimp with the creole seasoning. Set aside.

2.)   Heat canola oil in a large pan over medium-high heat. Once the pan is hot, toss in the garlic and sauté until fragrant. Add the shrimp to the pan, and cook until bright pink, about 1 minute.

3.)    Remove shrimp from pan with a slotted spoon. Place on a plate and set aside. Pour the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns into pan; bring to a simmer. Cook sauce for about 15 minutes or until slightly thickened

4.)   Whisk the cubes of butter into the sauce. Once butter has melted, add the shrimp and cook for about 2 minutes. Serve shrimp and sauce in bowls with crusty bread for dipping.

  • 1 ½ lbs. large shrimp, peeled and deveined
  • 2 tablespoons creole seasoning
  • 2 tablespoons canola oil
  • 1 tablespoon fresh garlic, minced
  • ½ cup Red Strip beer
  • Juice from one Lemon
  • 6 oz. clam juice
  • 3 tablespoons Crystal hot sauce
  • 1/3 cup Worcestershire sauce
  • 2 dried bay leaves
  • 3 tablespoons sweet-smoked barbecue sauce, ready made (optional)
  • 1 teaspoon whole black peppercorns
  • ½ stick unsalted cold butter, cut into cubes
  • 1 French loaf bread


instructions lists apple cider vinegar, but ingredient list doesn't show it. Is it used instead of the bbq sauce?

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