BBQ Shrimp with French Bread

The Back Story

Mothers BBQ Shrimp with Crusty French Bread


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



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.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


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