Louisiana BBQ Shrimp

By Mark Lawrence

Please help support this web site

  • If you need a windshield, consider ours.
  • Contribute to our site maintenance fund:
  • Support our advertisers. Thanks, Mark

Louisiana BBQ Shrimp is not a true BBQ as it's not a sweet and sour, but it is really good. It's also a good example of why so many in Louisiana struggle with their weight.

1/4 cup white wine
1/4 cup olive oil
4 tbl Worcestershire Sauce
1 tbl lemon juice
1 tsp tobasco
1/4 lb butter
2 tsp rosemary
4 cloves garlic, minced
1 tsp ground black pepper
1 tsp crushed red pepper flakes
1 tbl paprika
3 tbl chopped green onions
2 lbs shrimp or prawns, tails on

  1. Put the oil in a large skillet. Cook the chopped garlic until it's light tan.

  2. Add all the rest of the ingredients but the onions and shrimp. Simmer for 20 minutes.

  3. Raise heat to a boil, add shrimp and onions. Cook until the shrimp are done, about 3 minutes.

  4. Turn off heat, let sit covered for 15 minutes.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.