Our New Orleans barbecue shrimp features tender shrimp sauteed with Cajun spices and finished in a garlicky, buttery sauce infused with Worcestershire and lemon.
Ingredients
- 3/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- 1/3 cup butter, cubed
- 3 garlic cloves, minced
- 2 tablespoons worcestershire sauce
- 1 medium lemon, sliced and seeded
- 3 green onions, chopped
- chopped fresh parsley
Instruction
- In a large bowl, combine the first 7 ingredients. Add shrimp; toss to coat.
- In a large cast-iron or other heavy skillet, melt butter over medium-high heat. Add garlic; cook and stir 1 minute. Add shrimp. Cook and stir until shrimp almost turn pink, 2-3 minutes. Stir in Worcestershire sauce, lemon slices and green onion. Cook until shrimp turn pink, 1-2 minutes. Sprinkle with parsley before serving.
