BBQ can mean so many things, so I won’t get into why these are called BBQ shrimp when they are just cooked in a pan on the stove, but I will confirm that they are delicious. Super simple recipe as well (good shrimp recipes should be simple, in my opinion, to let the shrimp shine through).
- 3 tablespoons plus 1 stick of cold, unsalted butter (I know it’s a lot!)
- 2 cloves garlic, minced fine
- 1/2 cup Crystal hot sauce (can use franks or texas pete in a pinch)
- 1/4 cup Worcestershire sauce (I usually add a little more, but depends on your taste)
- juice of 1/2 lemon
- 1 tablespoon of your favorite Creole seasoning mix (or make your own)
- 4 teaspoons fresh ground black pepper
- 2 pounds fresh shrimp, head on preferred
- Kosher salt, to taste
Melt 3 tablespoons butter in a large sauté pan over medium heat. Add the garlic and stir for one minute. Add the hot sauce, Worcestershire, lemon, Creole seasoning and pepper and bring to a simmer. Add the shrimp and spread into one even layer. Flip after about 1-2 minutes and cook until opaque. Turn heat to low and add in the remainder of the butter, one chunk at a time, stirring to incorporate each piece before adding another. This will create an amazing, velvety sauce. Season with salt to taste and serve with bread or rice for sopping up all the goodness!