BBQ Shrimp With Creole Seasoning

Get Andrew Zimmern's recipe for BBQ Shrimp with a kickin' Creole seasoning.

Try this BBQ Shrimp recipe with a New Orleans twist. This recipe serves 4 as an appetizer and 2-3 as an entrée. Be sure to use shrimp with their heads on for this dish, for extra flavor. Serve with plenty of crusty bread to soak up all the sauce.

2 lbs. whole, wild shrimp (u-15 size) with heads.

2 tbs. of my own Creole seasoning, but if you have a commercial one you like, use that.

1 tbs. vegetable oil

6 garlic cloves, sliced very thin

5 tbs. minced, fresh rosemary

3 tbs. Worcestshire sauce

3 tbs. hot sauce, Crystal brand works best

1 cup beer

1 large lemon, juiced. Juice reserved. Reserve zest also, sliced thin.

8 tbs. cold butter, chopped small.

With a small serrated knife, carefully slice down the back of the shrimp making a shallow incision to remove the vein. Do not pull off head or shell. It’s easier than it sounds.

Toss shrimp with 1 tbs. of the Creole seasoning.

Preheat a large 14-inch, heavy-duty skillet over medium high heat. I like cast iron.

Add the oil to the pan. When it begins to ‘ripple’ and become aromatic, add the garlic and rosemary.

Toss well to avoid scorching, but it will lightly brown quickly.

Immediately add the shrimp, tossing well. Get a nice sear on the shell.

Add the Worcestshire, hot sauce, lemon juice and zest.

Toss for a minute or so, then add the beer and scrape bottom of pan to deglaze.

Add remaining tablespoon of seasoning.

Cook for 2 minutes or so until shrimp are cooked through and liquids have reduced.

Stir in the butter, in thirds, with heat off. Season with salt and pepper, and serve right away.

Creole Seasoning
1/4 cup sea salt

1 tbs. brown sugar

1/4 cup granulated garlic

1/4 cup freshly ground black pepper

2 tbs. cayenne

2 tbs. dried thyme

2 tbs. dried basil

1/3 cup paprika

3 tbs. granulated onion

Combine and mix all ingredients.

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