Cappers Farmer Blogs > Chef Elizabeth on the Farm

Chef Elizabeth's BBQ Shrimp

Chef ElizabethI came across this delicious dish while in New Orleans last spring, and I have been making it ever since. My family loves this spicy smoky BBQ shrimp!

This is a very quick and delicious meal. You can serve it as an appetizer, or with rice or noodles for a main dish. I make this shrimp dish with the shells on because it retains so much flavour in the cooking. If you prefer, use peeled and deveined shrimp. Half of the fun is having lots of flavoured butter to dip your French stick in.

Servings: 4
Total Time: 20 Minutes

  • 1 teaspoon smoked paprika
  • 1 tablespoon Old Bay or creole seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried red chili flakes
  • 1/3 cup olive oil
  • 1/4 pound butter, at room temperature
  • 3 large cloves garlic, minced
  • 1 pound extra large or jumbo shrimp (21 to 25 count), with peel, or peeled and deveined
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1/4 cup white wine


  • 1/4 cup chopped parsley
  • 3 green onions, white and green parts, thinly sliced
  • Lemon wedges

shrimpMix the paprika, Old Bay Seasoning, salt, pepper and chili flakes together in a large bowl. Toss the shrimp in the dry rub mixture and coat evenly. (You can add more chili flakes if you like your shrimp spicy hot!)

In a large skillet over medium heat, add the olive oil and then the butter. Add the minced garlic and the shrimp. Make sure the shrimp are spread out so that they cook evenly. Cook for 3 to 4 minutes on one side.

meAdd the Worcestershire sauce, lemon juice and white wine. Then flip each shrimp and cook on the other side, stirring frequently for another 3 to 4 minutes until they just turn pink. Do not overcook.

Remove from heat. Arrange in a dish or a platter, and scatter the chopped parsley and thinly sliced green onions over the top. Serve with quartered lemons and French bread for dipping.

Serve with cold beer – a Stella Artois or a crisp Chardonnay such as Kendall Jackson Vintners Reserve.


Bonne Année Happy New Year

Chef Elizabeth

To read more about my New Orleans Adventure visit my blog at Bucky's View

View my New Orleans video on YouTube.