Barbecue Shrimp
A classic New Orleans dish! This decadent sauce is perfect for dipping with French bread.
  • 3 lbs Fresh, Louisiana Shrimp (Leave them in the shells)
  • 2 - 3 TBS Creole Seasoning
  • 1 - 2 TBS Lemon Pepper
  • 1 Onion (sliced)
  • 2 TBS minced garlic
  • 2 whole lemons
  • ¼ cup Worcestershire Sauce
  • 1½ sticks butter (cut into ½" pieces)
  • 1 tsp black pepper
  • ¼ tsp salt
  • 1 lb red potatoes *optional*
  • French Bread for dipping *optional*
  1. Place the unpeeled shrimp in a large pan for baking. Preheat oven to 400 degrees Fahrenheit.
  2. Top with Creole Seasoning, Lemon Pepper, Pepper, Salt, minced garlic, and Worcestershire sauce.
  3. Squeeze the Lemon Juice of 1 lemon on top and place slices of the other lemon on top of the shrimp. Also place the onion slices on top.
  4. Cut the red potatoes in fourths and boil on top the stove.
  5. Place the pieces of butter on top and bake for 30-35 minutes until no longer pink, stirring occasionally.
  6. If using the red potatoes, drain them and add them to the shrimp with about 10 minutes left in the baking process.
Recipe by NOLA Mommy at