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Arts & Entertainment

N'Awlins Barbecue Shrimp

The Connecticut Cajun Cook Does Lent the Big Easy Way

This is not really barbecued, but it’s how they serve it in the Big Easy… and it’s GOOOOOD!

  • 1 stick butter
  • 2 tablespoons Creole spice
  • ¼ cup Worcestershire Sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped garlic
  • 1 bottle beer
  • 1 bunch parsley, chopped
  • 1 bunch green onions, chopped
  • 4 pounds shrimp (medium or large is best) peeled (leave the tails on) and deveined
  • 2 cups cooked rice (I like yellow rice with this dish, but long grained white rice is also good).

Preparation time: 25 minutes

Start to finish time: 25 minutes

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Serves 6-8.

Melt ¾ stick butter in a skillet and sauté garlic, shrimp and Creole spice for 2-3 minutes.

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Add beer, Worcestershire Sauce and lemon juice and cook 3-6 minutes, until the shrimp is cooked and the liquid thickens.

Add remaining butter and shake pan until the butter is melted and the mixture creams out.

Garnish with green onions and parsley. 

Note: Be careful not to overcook the shrimp or they will become tough. When they turn pink, they are done.

Serve this with plenty of French bread to sop the da sauce!

Phil Hubbard lives in Ledyard and teaches Cajun cooking

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