SarahJane...here it is.

New Orleans BBQ Shrimp

8 Jumbo shrimp in shell
6-8 oz. cold, unsalted butter, cut into cubes
1 tsp ground black pepper
1 tsp cracked black pepper
1 tsp Creole seasoning (recipe follows)
4 Tbsp. Worcestershire sauce
1/2 tsp chopped garlic
6 Tbsp water
Juice of one lemon

Creole Seasoning
1/2 cup salt
1/3 cup granulated sugar
3/4 cup ground black pepper
1/4 cup cayenne pepper
1/3 cup dried thyme
1/3 cup dried oregano
1 1/2 cup paprika
1/3 cup onion powder
1/3 cup dried basil

(This makes a lot but keeps in covered container. I did make a smaller amount.)

Place all ingredients except butter in a saute pan over medium-high heat. Cook until shrimp turn pink (3/4 cooked). Turn heat down to medium and add butter, an ounce at a time, stirring constantly. When all butter is melted, remove from heat. Place shrimp in a bowl and pour sauce over shrimp. Serve with slices of French Bread for dipping.

From Mr. B’s Bistro in New Orleans, LA.

I had this at Mr. B’s last time in New Orleans (before Katrina) and it is fabulous…messy but fabulous. The shrimp were whole shrimp…that is with the heads. But since I have no idea where to buy shrimp with the heads I left that off the recipe. Since I make this for one I used that amount of shrimp but doubled the rest of the recipe to have a lot of sauce for dipping with nice homemade French Bread.

Here in CA we can find whole shrimp in the Asian market places which are not hard to find. A good place to check out and see what else hits your fancy.

Thanks, sounds delicious.

annie... Yummm!!! thanks beautiful!

Thanks Annie,
We made this tonight, it was fantastic. We are going to also try this mix on a few other items such as Scallops.
Thanks again,
Todd & MJ

Here is another very good version:

1 cup (2 sticks) of butter (salted)
1 cup olive oil
2 tsp garlic (a little more of you like)
4 bay leaves
2 tsp. dried rosemary leaves crushed
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp cayenne (more if you want it real hot)
1 tbs paprika
3/4 tsp Black pepper
Juice of 1 lemon
2 lbs large to jumbo shrimp heads on.

In a heavy sauce pan melt the butter and oil together and then add all of the ingredients and bring to a simmer stirring constantly. Simmer for about 10 minutes. Take off heat and let stand for at least 15 minutes to let the flavors blend. Add shrimp and cook until just pink and then put in a 450 degree oven for about 10 minutes. Serve equal portions of the shrimp in a bowl with about 1/2 cup of sauce ladled over the shrimp with warm french bread on the side for dipping. Serves 4.

Don't let your cardiologist see this.