Barbecued Shrimp

Coastal Living
10 appetizer servings or 6 main-dish servings


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1 1/2 cups Worcestershire sauce
2 to 3 tablespoons Creole seasoning
2 to 3 tablespoons cracked pepper
2 to 3 tablespoons freshly ground pepper
1 garlic clove, minced
3 pounds large or jumbo fresh shrimp, with heads on
4 lemons, cut in half
1/4 cup water
1 pound butter, cut into pieces


Stir together first 5 ingredients.

Place shrimp in a large Dutch oven; pour Worcestershire sauce mixture over shrimp. Squeeze lemons over shrimp mixture; add squeezed lemon halves and 1/4 cup water. Bring to a boil over high heat, stirring frequently; cook, uncovered, 6 minutes or just until shrimp turn pink, stirring frequently. Remove from heat.

Gradually add butter, stirring until butter melts. Serve immediately with crusty French bread.

Created date

April 2001