Greg Henry's Creole "bbq" Shrimp Recipe

Name: Greg Henry's Creole "bbq" Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 1 lemon, thinly sliced; 2 tablespoons rosemary, minced; 1 ½ teaspoons red pepper flakes; 4 garlic cloves, peeled and minced; ½ cup fresh lemon juice; ¼ cup Worcestershire sauce; 1 lb medium to large shrimp, peeled, heads and tails on; salt and pepper; rustic bread

Servings: persons

8 tablespoons unsalted butter
1 lemon, thinly sliced
2 tablespoons rosemary, minced
1 ½ teaspoons red pepper flakes
4 garlic cloves, peeled and minced
½ cup fresh lemon juice
¼ cup Worcestershire sauce
1 lb medium to large shrimp, peeled, heads and tails on
salt and pepper
rustic bread

1
Heat a large (over 12 inches) cast-iron skillet over medium-high heat.
2
Add butter, and cook until melted and foamy, but do not let it brown.
3
Add the lemon slices in a single layer and cook them undisturbed until they begin to brown, about 4 minutes.
4
Add the rosemary, red pepper flakes, garlic, lemon juice, Worcestershire and hot sauce, and bring it all to a simmer.
5
Season the shrimp with salt and pepper then add them to the skillet.
6
They should sizzle as they hit the pan.
7
Cook, stirring and turning often, until they are pink and firm to the touch, about 3 to 4 minutes.
8
Season with more salt and pepper.
9
Serve with crusty bread and additional hot sauce at the table.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 1 lemon, thinly sliced, 2 tablespoons rosemary, minced, 1 ½ teaspoons red pepper flakes, and more.

Yes, Greg Henry's Creole "bbq" Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greg Henry's Creole "bbq" Shrimp

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