Louisiana BBQ Shrimp Sauce Mix
Louisiana BBQ Shrimp Sauce Mix creates a rich, buttery sauce that gently coats tender shrimp and delivers bold Southern character.Black pepper and Creole seasoning give the sauce a pleasant warmth, while garlic, rosemary, Worcestershire sauce, lemon, and amber beer add depth and balance.
Equipment
- Large skillet or sauté pan
- Measuring spoons
- Measuring cup
- Sharp knife
- Cutting board
- Garlic press
- Citrus juicer
- Wooden spoon
- Tongs
- Serving platter
Ingredients
- 2 teaspoons finely ground black pepper
- 2 teaspoons coarsely ground black pepper
- 2 teaspoons Creole seasoning
- ½ cup 1 stick unsalted butter
- 16 large head-on shrimp 12–15 count, cleaned if desired
- 1 lemon sliced into wedges
- 2 teaspoons chopped fresh rosemary
- 4 tablespoons Worcestershire sauce
- 2 teaspoons minced garlic
- 1 cup amber beer
- 4 fresh rosemary sprigs for garnish
Instructions
Step 1
- Rinse the shrimp under cold water and pat them dry with paper towels. Chop the fresh rosemary, mince the garlic, and cut the lemon into halves.
Step 2
- Place a large skillet over medium heat. Melt the butter completely, then stir in the minced garlic, chopped rosemary, finely ground black pepper, coarsely ground black pepper, and Creole seasoning. Cook for about 1 minute until fragrant.
Step 3
- Pour the Worcestershire sauce and amber beer into the skillet. Squeeze the juice from half of the lemon into the sauce and stir well. Let the mixture gently simmer for 3–4 minutes.
Step 4
- Arrange the shrimp in the skillet in a single layer. Spoon the hot sauce over the shrimp and cook for about 3–4 minutes on one side.
Step 5
- Flip the shrimp using tongs and continue cooking for another 3–4 minutes until they turn bright pink and are fully cooked. Avoid overcooking to keep the shrimp tender.
Step 6
- Remove the skillet from the heat. Garnish with fresh rosemary sprigs and serve with the remaining lemon halves. Spoon plenty of the buttery sauce over the shrimp and enjoy with warm French bread or steamed rice.