Recipe courtesy of Dat Cajun Guy Food Truck
Episode: Oahu
30 min
30 min
2 to 3 entree servings (4 to 6 appetizer servings)


BBQ Sauce:
  • 1 cup Worcestershire sauce
  • 1/4 cup dry white wine 
  • 2 tablespoons minced fresh garlic 
  • 2 tablespoons diced yellow onions
  • 2 tablespoons diced green bell peppers
  • 1 tablespoon hot sauce 
  • 1 tablespoon chopped fresh rosemary 
  • 1 tablespoon chopped fresh thyme 
  • 1 teaspoon Creole seasoning 
  • 1 teaspoon freshly ground black pepper 
  • 1 teaspoon crushed red pepper 
  • 1 1/2 pounds peeled and deveined jumbo shrimp, tail on (16- to 20-count)
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon minced fresh parsley, for garnish 
  • 1 small loaf French bread, cut into 1/2-inch slices 


For the BBQ sauce: Combine the Worcestershire sauce, wine, garlic, onions, bell peppers, hot sauce, rosemary, thyme, Creole seasoning, black pepper, red pepper and 1/4 cup water in a bowl. Whisk together until combined.

For the shrimp: Heat a large saute pan over high heat. Add the BBQ sauce and bring to a simmer. Add half of the shrimp in a single layer and cook on each side for 2 to 3 minutes. Transfer to a shallow serving bowl. Cook the remaining shrimp in the same manner and remove to the serving bowl.

Reduce the heat under the sauce to medium low. Add the butter and stir constantly until fully incorporated. Pour the sauce over the shrimp and garnish with minced parsley. Serve with slices of French bread for dipping.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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