Ralph Brennan's Barbecue Shrimp | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Indulge in Ralph Brennan's Barbecue Shrimp with Worchestershire and Creole spices for a flavorsome main course. Serve with warm crusty bread.
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Cooking tools:
- Saute pan
- Stove
- Pepper mill
- Measuring spoon
- Wooden spoon
- Tongs
- Chef's knife
- Cutting board
- Bread knife
- Serving bowl
Ingredients
- 12 raw colossal shrimp,* unpeeled, with heads and tails left on
- 2 tablespoons Worchestershire sauce
- 1½ tablespoons coarsely ground pepper**
- 2 teaspoons Creole seasoning
- Ralph Brennan's Creole seasoning mix
- 1 teaspoon minced fresh garlic
- 1 to 3 tablespoons water, divided
- 1 lemon half, seeded
- 1/4 pound (1 stick) cold unsalted butter, cut into 1/2" cubes
- warm crusty French bread for serving
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