Creamy Barbecue Shrimp recipe is life-changing! These shrimp are creamy, savory, and a little spicy. Perfect for any occasion!
This Big Easy favorite is shrimp smothered in a creamy, buttery, and rich sauce.
Shrimp is one of my very favorite foods.
- First, shrimp cooks fast.
- You can alter the recipe easily for a few or a crowd.
- This recipe is great as an appetizer or entrée.
- Finally, Barbecue Shrimp can be elegant or down-home simple.
The first time I had BBQ Shrimp I was a little surprised confused! Where’s the barbecue sauce? Where’s the grill?
In New Orleans, barbecued shrimp means sautéed shrimp in a Worcestershire-spiked butter sauce. Basically, it’s butter, Worcestershire sauce, and black pepper. That’s it. It’s that simple.
But, boy oh boy, is it good!
But, you know me, I couldn’t leave well enough alone. I decided to add heavy cream to the sauce for Creamy Barbecue Shrimp.
Whew, Creamy Barbecue Shrimp is ‘slap yo momma good!’ (Have you ever heard that Southern saying? Do not go slap your Mother.
It just means it very, VERY good!)
Creamy Barbecue Shrimp
If you want the traditional BBQ Shrimp, don’t add the cream. It’s totally delish. If you want a little extra decadence make the creamy sauce.
I served this as an appetizer. I think it would be great over pasta as an entrée.
Traditionally, Creamy Barbecue Shrimp is made with head-on shrimp. I can’t do head-on shrimp, although it probably makes it more flavorful. Go for it if the heads don’t bother you!
Creamy Barbeque Shrimp
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Save To Your Recipe BoxIngredients
- 3-4 pounds jumbo shrimp shells on (you can do heads on if you prefer)
- 1/2 cup olive oil
- 8 large lemons juiced, reserve 6 to 8 lemon halves
- 3/4 cup Worcestershire sauce
- 1/4 cup hot sauce
- 2 whole garlic cloves
- 2 Tablespoons salt
- 2 Tablespoons cracked back pepper
- ½ cup butter cut into 1 inch pieces
- 1 cup heavy cream
Instructions
- Place rack 6 inches from heat. Broil shrimp 10 to 12 minutes, stirring occasionally for even cooking. Remove pan from the oven.
- Using a slotted spoon, remove shrimp from dish and place in a shallow bowl. Carefully strain drippings into a 2-quart saucepan. (discard lemon rinds and garlic) Heat sauce on medium heat. Add cream and whisk. When the sauce is hot, pour over shrimp.
- Serve with crusty French bread.
Nutrition
Find more shrimp recipes on callmepmc.com like this Creamy BBQ Shrimp here in the Seafood tab!
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Linda@With A Blast says
Love, love shrimp, Paula! Pinned as I am always looking for new ways to prepare them 🙂 Thank you for sharing at our ALL MY BLOGGY FRIENDS party !
Patricia @ ButterYum says
Wowzers – what an intriguing recipe. Yummo!
Paula says
Thank you. I love shrimp just about any way it’s prepared.
Maria says
This looks like a delicious shrimp dish! The sauce sounds absolutely divine!!!!
Paula says
Thank you. It is so yummy. I could eat shrimp every meal.
Julia Kendrick says
Yummy! I love shrimp and this looks so creamy! I can’t wait to try this! Thanks for sharing your recipe. Julia @ http://www.juliakendrick.com
Christi @ The Not So Perfect Mom says
Oh yum, this looks fabulous! Love shrimp!!
Paula says
Thank you, I love it and it’s really simple to make.
Diane Balch says
The sauce looks fantastic.
Paula says
Thank you, I forgot to put the crusty French bread in the pic, but it’s a major component in the dish to eat that yummy sauce
Simplee Sue says
This does sound great. But I do like shrimp almost any way it’s prepared. Thank you for sharing.
Consider yourself hugged,
http://simpleesue.com/try-one-new-recipe-a-week-butterscotch-apple-fluff/
Nan says
Shrimp, I love it.
Yummy!!
Nan
http://www.blogshe.net
Rosey says
This turned out very pretty!
Paula says
Thank you – I thought so. They’re so yummy. Thanks for dropping by. ~ Paula
Michelle says
That looks so amazing…I am making it for dinner next week! Do you mind if I link to your post when I write my menu plan up for the week?
Paula says
I would love for you to! I hope you love them too! ~ Paula
Michelle says
Thanks Paula! I’ll share it with you when I get it done!
Paula says
Awesome! Looking forward to it. I must be on a shrimp thing this week because I just thought of another shrimp recipe I want to try. Must be the weather!
You know I’m new at WordPress and I wasn’t sure my reply was sent to you in email. I’m assuming it was since you answered! Good to know! Take care ~ Paula