BBQ Shrimp
Creole spiced shrimp that will have your taste buds dancing!
Ingredients
- 1 lb shrimp, fresh or frozen. Note: if you go frozen, aim for 16/20 per lb count.
- 2 TBSP unsalted butter, no harm in adding another TBSP if you want extra sauce for your bread
- 3 cloves garlic, smashed and chopped
- 2 green onions, sliced thinly and separate whites from the greens
- 1 tsp Louisiana hot sauce
- 1 TBSP Worcestershire sauce
- ½ lemon, zest & juice
- 1 tsp creole seasoning
- ½ cup white wine
- salt & pepper, for seasoning
Instructions
- If the shrimp are frozen, remove from the bag and place into a strainer to defrost the shrimp. If you want to speed up the defrosting process, run cold water over the shrimp.
- Peel and devein the shrimp.
- In a large nonstick pan, add 1TBS of butter and add the shrimp once the pan is hot, medium high. I would suggest 3 minutes on the first side and 2 minutes on the second if cooking on medium. Note: Flip the shrimp once you see pink in the tail, being careful not to overcook
- Once the shrimp are done, remove from the skillet and set aside.
- Now add the remaining butter, garlic and the whites from the green onions to the same pan and saute for 2 minutes.
- Add hot sauce, Worcestershire sauce, lemon juice, creole seasoning and continue to saute.
- Add the white wine and cook for another 3-4 minutes to cook off the alcohol.
- Taste the sauce and season with salt & pepper, as desired.
- Add the shrimp back to the pan with the lemon zest and some of the green onion tops (reserving some for garnishing). Now coat with all that butter wine goodness.
- Garnish with green onions and serve with fresh bread, enjoy and cheers 🥂!
