Thursday, April 19, 2012

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!

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 ~

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!


Unknown said...

YUMMMMM....sounds delicious and easy! Gonna try to make it this weekend! :)

Big Dude said...

While in St. Martin, my SIL ordered Creole shrimp which were prepared pretty much as you've described and they were served in a bowl. After she ate the shrimp, I drank the remaining sauce and it was awesome, so I'll have to try yours for sure.

BoholstWife said...

okay,okay...question....what shrimp are you using? i have been getting gulf but i have to stop. the taste is so awful lately...i have a deep freezer full. i tried several different things to help strip the bad taste. Do you have maybe some pointers? i want to try this recipe but i know it will come out so bad. i am in TX now and i cant get the fresh shrimp anymore. i was spoiled for gulf only but i think life is changing in those waters.

Drick said...

I like the sound of adding a tinge of brown sugar and I do like your version very much, similar to mine and the way I do crab claws too... makes me want to go pick up a few pounds for this weekend...

Pam said...

This looks and sounds delicious!!!! Now if we could only get some good fresh shrimp! Nice video but just not like your other great ones! ;)

Linda Starr said...

just had some shrimp with mint, but spicey is so much better.

A Kitchen Witch said...

Tres magnifique!

Unknown said...

Can't wait to try this!

Liza said...

Oh man this looks good...

Eddie Bluelights said...

Both versions look deliciously mouth watering. Now, my question last time was whether you ever appear on the videos dancing or whether you are always behind the camera. I think this week you are not dancing unless something awful has happened to you to change your appearance LOL.
Have a great weekend cher.

Big Dude said...

We made yours night before last and loved them - my post will be up on Monday for them.

Miz Helen said...

Hi Marguerite,
I was sure needing a good Cajun Waltz, it will get me in the mood for those awesome Shrimp's! I can't wait to try out this recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Miriam said...

I love all of the flavor here!! Miriam@Meatless Meals For Meat Eaters

Angie's Recipes said...

SENSATIONAL! These shrimps look really tasty and loaded with flavours.

Slice of Southern said...

This shrimp dish is AWESOME! I'd love it if you would share this post on my Southern Sundays linky party on Sunday.

Hope to see you there!

Candace said...

Spicy Cajun BBQ Shrimp is my favorite! This looks sooooooo good.

Slice of Southern said...

Thanks for joining Southern Sundays with this wonderful recipe! I'll be announcing the featured recipes next week. Hope to see you at the next party with another great item!

Michelle said...

Boy does this entire post bring back some memories! BBQ Shrimp was one of my favorites growing up. Such a treat when mom made it!

And Bach Lunch...The Husband and I used to attend when we were at UL (well...USL...LOL!)

Thank you for the great memories and for linking!

Sorry to hear about your computer. Really frustrating. Hope you didn't lose too much data.

California Girl said...

I could have used this recipe the other night when I stared at the 2lb bag of shrmp I'd bought, wondering what to make besides Scampi, delicious but always a fall back.