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BBQ Shrimp from the Creole Cajun Chef

Author: Tommy Centola, the Creole Cajun Chef

Ingredients

  • 3 pounds 15-20 or larger Shrimp Head & Tail on
  • 1 ½ pound Butter 6 sticks
  • 1 ½ cups Olive Oil
  • 8 Tablespoons Garlic Chopped
  • 2 Tablespoons Basil Leaves Dry
  • 4 teaspoons Salt
  • 3 teaspoons Lemon Juice
  • 2 Tablespoons Worcestershire Sauce
  • 4 Tablespoons Ground Black Pepper
  • 2 teaspoons Oregano Dry
  • 2 teaspoons Thyme Dry
  • 2 teaspoons BBQ Seasoning
  • 1 Tablespoon Creole Seasoning

Instructions

  • Melt butter in Olive Oil in a large pot.
  • In a bowl, combine all other ingredients, adding shrimp last.
  • Cook in a pot over Medium High Heat for 10 minutes.
  • Serve in bowls with plenty of French bread to sop up the sauce.