New Orleans Barbecue Shrimp

March 1, 2019
Created by Harmons
40 minutes
Serves 4
  • 2 lb large shrimp
  • 1 cup low sodium chicken broth
  • 1 cup ale
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 Tbsp Creole seasoning
  • 1/2 Tbsp hot sauce
  • 2 tsp Worcestershire sauce
  • 1 tsp sea salt
  • 1 tsp chopped fresh rosemary
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley
  • Juice of 1 lemon

To prepare shrimp, take a pair of kitchen scissors, snip shell down back and remove vein.

In a medium bowl, combine all ingredients except shrimp and parsley. Add shrimp to mixture, cover bowl with plastic wrap and allow to marinate in fridge for 30 minutes.

In a cast iron grill pan over medium-high heat, pour marinade into pan and allow it to bubble, 2-3 minutes. Add shrimp and cook, turning one or two times, 5-6 minutes.

Once shrimp are pink and the sauce has sufficiently simmered, remove from heat, pour into large serving dish, top with parsley, lemon juice, and serve with rice.