Creole Bbq Shrimp Recipe

Prepare garlic butter

Preheat oven to 400°F (205°C). Slice baguette lengthwise or into 1-inch thick diagonal slices. In a small bowl, mix softened butter, minced garlic, grated Parmesan (if using), chopped parsley, and red pepper flakes until combined. Season lightly with a pinch of salt.

Spread the garlic butter evenly on each half or slice. Place bread on a baking sheet and bake 8–10 minutes until edges are golden and butter is melted. For a crispier top, broil 1–2 minutes watching carefully to avoid burning. Keep warm until serving.

Prep shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp kosher salt, 1/8 tsp black pepper, and 1 tsp Creole seasoning. Let sit at room temperature while you make the sauce (about 5–10 minutes).

Build the sauce

In a wide skillet over medium heat, add olive oil and 2 tablespoons butter. When butter is melted and foaming, add minced shallot and cook 1–2 minutes until translucent. Add half of the minced garlic (about 3 cloves) and sauté 30–45 seconds until very fragrant but not browned.

Stir in smoked paprika, remaining Creole seasoning (about 1 tsp), cayenne, and brown sugar. Pour in white wine (or chicken stock) to deglaze the pan, scraping any browned bits for 30 seconds. Add Creole-style barbecue sauce, Worcestershire sauce, and lemon juice. Bring to a gentle simmer and cook 2–3 minutes to meld flavors.

Finish sauce with butter

Reduce heat to low and whisk in remaining 4 tablespoons butter, a piece at a time, to create a glossy, slightly thickened pan sauce. Taste and adjust seasoning with remaining salt and pepper as needed.

Cook shrimp

Increase heat to medium-high. Add shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and pink with a slight curl. Spoon sauce over shrimp while cooking. Do not overcook — shrimp should be just done.

Remove skillet from heat and stir in chopped parsley and sliced scallions (reserve a little scallion for garnish). If sauce is too thin, return to low heat 30–60 seconds to reduce slightly; if too thick, add 1–2 tablespoons water or stock.

Transfer shrimp and sauce to a shallow serving dish or leave in the skillet for a rustic presentation. Arrange garlic bread alongside or place toasted slices around the edge.

Garnish with remaining sliced scallions, extra chopped parsley if desired, and lemon wedges. Serve immediately so guests can soak the Creole BBQ sauce with garlic bread.