recipes
Louisiana BBQ Shrimp
Shell-on shrimp simmered in beer with spices and then served in a creamy sauce with Butterball Smoked Sausage.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 15 minutes
- 10 - 20 minutes
- Less than 1 hour
Ingredients
- 1/2 cup butter, divided
- 2 tablespoons minced garlic
- 3/4 cup dark beer
- 1/3 cup diced green onions
- 2 tablespoons Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon dried oregano leaves
- 2 pounds (16 to 20 count) raw shell-on shrimp
- 1/3 cup heavy (whipping) cream
- 1/4 cup chopped Italian parsley
- 1 package (14 ounces) Butterball® Smoked Turkey Dinner Sausage
- Directions
- Nutrition Info
- Serving Suggestions
-
Melt 1/4 cup of the butter in a 3-quart heavy saucepan on medium-high heat. Add garlic. Cook and stir 1 minute.
Stir in beer, green onions and seasonings. Cover pan and bring to boiling.
Add shrimp; return to boiling, stirring occasionally. Immediately remove shrimp from liquid. Place shrimp in a warm serving bowl.
Continue boiling cooking liquid until it is reduced by 25%, about 10 minutes.
While liquid is reducing, preheat grill to medium. Cook sausage 8 to 10 minutes, turning frequently until internal temperature reaches 160°
Stir cream into liquid; return to boiling. Remove pan from heat. Blend in remaining 1/4 cup butter and parsley. Pour hot liquid over shrimp and serve with sliced sausage and creole rice.
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