Cajun BBQ Shrimp is one of the most celebrated Cajun dishes and is served at some of the best Cajun restaurants in the French Quarter. I first tasted this amazing shrimp in New Orleans at Mr. B’s Bistro , an expensive-but-worth-it restaurant where diners are pampered with bibs and full instructions for eating this amazing main dish. I make a version at home (sans shrimp heads and shells), and serve it with favorite Cajun dishes such as Dirty Rice and/or Corn Maque Choux

Mr. B’s actually includes their recipe on their web site, and I have adapted it to make it an easy dish to serve at home. Part of the magic of this dish is the atmosphere in the restaurant, but that will have to wait until you are able to make it to the French Quarter to sample it there. In the meantime, you’ll find yourself making my version, Almost Mr. B’s BBQ Shrimp, at home often – it is easy and quick. Make sure you don’t skimp on the butter, and that you whisk it in gradually so it emulsifies. I have included the recipe for my favorite Cajun seasoning without salt; it is easy to put together, keeps well on your shelf, and has dozens of uses. This recipe is perfect for serving at your Mardi Gras celebration this year, and it will be requested by family for years to come. French Bread is absolutely essential for dipping.

8 Servings

1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice, (about 2 lemons)
2 teaspoons freshly ground black pepper
2 teaspoons cracked black pepper
1 teaspoon Creole seasoning salt
1 teaspoon finely minced garlic

1 1/2 pounds raw medium shrimp, deveined, shelled, and tails off

1 1/2 cups butter, (3 sticks) - yes, this is correct

1. Measure the Worcestershire sauce, lemon juice, ground black pepper, cracked black pepper, Creole seasoning and garlic into a large skillet.
2. Whisk together over medium high heat until boiling
3. Add the shrimp and stir it in the sauce until most of the shrimp barely turn pink; immediately turn the heat to low and whisk in the butter, a chunk at a time, letting it emulsify before adding more chunks.
4. When the butter is incorporated, turn off the heat and serve immediately. Make sure you don't overcook the shrimp.

Amount Per Serving
Calories 399 Calories from Fat 320
Percent Total Calories From: Fat 80% Protein 18% Carb. 1%

Nutrient Amount per Serving
Total Fat 36 g
Saturated Fat 22 g
Cholesterol 259 mg
Sodium 833 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 18 g

Vitamin A 30% Vitamin C 6% Calcium 0% Iron 17%

Salt-Free Cajun Seasoning

1 1/2 tablespoons onion powder
2 tablespoons freshly ground black pepper
1 tablespoon paprika
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon crushed bay leaves
1/2 teaspoon ground white pepper
1 1/2 tablespoons dried thyme
1/4 teaspoon dried marjoram
1 tablespoon cayenne pepper, (or less depending on how hot you want it)
1 teaspoon MSG, or Accent
1 pinch dry mustard

1. Measure all ingredients into a jar with a tight-fitting lid; shake well to mix. This will keep up to a year if kept in a cool, dark place.