Spicy Cajun Barbeque Shrimp + A Cajun Waltz

Here's a Cajun fave that will tantalize your taste buds and have you going back for more. These scrumptious shrimp are not actually barbequed, but cooked on the stove top in a sinfully delicious sauce that is quick and easy to prepare.  I like to cook two different versions of this dish, depending on my mood, so I am posting both. I am also including a link for my Creole seasoning blend. Cest bon, cher! Le bon manger!

Barbeque Shrimp A La Cleo

1 lb large shrimp, peeled and deveined, with tails left on

 6 tablespoons unsalted butter

 1/3 cup Worcestershire sauce

 1/3 cup fresh lemon juice

 2 tablespoons brown sugar

 2 teaspoons or more, Creole seasoning,
(click here for the recipe to make your own)

 Lemon wedges

In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Creole seasoning. Whisk until brown sugar is dissolved. Add about 1/2 the sauce to a large skillet over medium heat. Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through. Add remaining sauce and continue cooking until bubbly.

Transfer cooked shrimp to a serving dish and serve with lemon wedges, and remaining sauce. Divine!

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Barbeque Shrimp A La Marguerite

2 lb.'s large fresh shrimp, peeled and deveined

1/4 cup olive oil

1/2 cup butter, at room temperature

2 tbs.'s Creole seasoning,
(click here for recipe to make your own)

2 tbs.'s Worcestershire sauce
Few shakes of Tabasco

Juice of 1/2 lemon

1/4 cup white wine

3 tsp.'s minced garlic

1/2 cup green onions, chopped

1/4 cup fresh parsley, chopped

Place the butter in a bowl and add the Creole seasoning, lemon juice, and Worcestershire sauce. Stir and mix well and set aside.

Place the oil in a large skillet and heat over medium high heat. Add the shrimp in a single layer.  As they begin to curl and turn pink, turn them over. As soon as the second side is pink,  remove from the skillet. Add the white wine to the skillet and allow to cook down by  half.

Turn heat to medium low and add the butter mixture to the skillet. Add the chopped green onions and parsley, while the butter is melting. Once the butter is melted, return the shrimp to the pan and toss to coat well. Serve with crusty French bread and a big salad with a glass of white wine! Fab!

I'm sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

Saturday Night Special @ Funky Junk Interiors 
See Ya in the Gumbo @ Ms. EnPlace

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A Cajun Waltz

Here's another little clip that I took at Bach Lunch, of the crowd enjoying a Cajun waltz. Crank it up while you're making your barbeque shrimp and enjoy!

 I'd like to extend a warm welcome to my new followers and many thanks to everyone who has stopped by and commented My computer crashed last week and it has taken a while to buy a new one and adjust to it, but I will be visiting ya'll soon. Wishing all of you a fun and fabulous Spring weekend!