BBQ Shrimp

Garlicky, Buttery, Delicous.

BBQ shrimp is a classic, southern staple. Originally had in New Orleans, but I actually had an order of BBQ shrimp in Water Color, Florida that inspired me to try and make my own and oh my gosh, delish! You just can never go wrong with garlic, butter and citrus when it comes to seafood. See below for recipe, I had this dish with okra and hush puppies but definitely can change it up and do a toasted baguette to soak up that delicious sauce or you can do a cheesy jalapeno cornbread.

Recipe Below:

Servings: 3

Time cook: 1 hour

Ingredients

• 1/2 lb of jumbo shrimp, shell on

• 1 link of andouille sausage, or can use wagyu jalapeno to change it up

• Cajun seasoning to taste

• 1 shallot, finely chopped

• 1 tablespoon of Louisiana hot sauce

• 4 tablespoons of butter

• 1/p cup of white wine

• 2 cups of chicken bone broth

• 3 tablespoons of worcestershire sauce

• 5 garlic cloves, minced

• few sprigs of fresh thyme

• Parsley to garnish

• 1/2 lemon, squeezed, lemon slices to garnish

Directions: In a cast iron skillet, cook the sausage till done, and set aside. Let the pan cool a few minutes, then add butter. Once melted add the shallot. Let it cook for a couple of minutes then add the garlic. Cook for another few minutes then add the wine, brother, thyme, seasonings, hot sauce, and worcestershire sauce. Bring to a simmer, let it simmer for a few minutes then add the shrimp. Cook a few more minutes then flip the shrimp, add the sausage back in, and garnish.