Bbq Shrimp W/ French Bread Recipe

Prepare shrimp

If using head-on shrimp, rinse under cold water and pat dry with paper towels. If you prefer peeled shrimp, ensure tails are left on or off per preference; pat dry. If shrimp are very large, make a shallow cut along the back to remove vein (optional).

Season shrimp

In a bowl, toss the shrimp with 1 tsp Creole/Cajun seasoning, a pinch of salt (from the 1/2 tsp), and a pinch of black pepper. Let sit while you heat the pan (5 minutes) so flavors adhere.

Sear shrimp

Warm a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter. When butter foams and oil shimmers, add shrimp in a single layer (work in two batches if necessary). Sear shrimp 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and tent with foil.

Build the sauce

Lower heat to medium. In the same pan add remaining 4 tbsp butter and minced garlic. Sauté garlic 30–45 seconds until fragrant but not browned. Stir in smoked paprika, remaining 1 tsp Creole seasoning, hot sauce, Worcestershire sauce, and sugar. Pour in white wine (or chicken broth) and lemon juice; use a wooden spoon to scrape up any browned bits from the pan. Let simmer 1–2 minutes to reduce slightly.

Finish sauce and toss

Return shrimp and any accumulated juices to the pan, toss to coat in the butter sauce, and heat through for 30–60 seconds. Stir in chopped parsley and taste; adjust salt and pepper as needed. Remove from heat.

While shrimp cook, preheat broiler to high and position oven rack 6–8 inches from the element (or preheat a grill to medium-high). Slice the French bread into 1–1.5 inch thick pieces. Lightly brush each slice with olive oil on both sides.

Place bread slices on a rimmed baking sheet. Broil 1–2 minutes per side until golden and slightly crisp (watch closely to avoid burning). Alternatively, grill 1–2 minutes per side.

When toasted, spread a little softened butter on each slice if desired. Keep warm until serving.

Transfer the sauced shrimp to a large shallow serving bowl or platter. Pour any remaining sauce from the pan over the shrimp so the bread can soak it up.

Serve immediately with toasted French bread on the side. Garnish with extra chopped parsley and lemon wedges for squeezing. Note: If serving peeled shrimp, provide shell-removal bowls or napkins; if head-on, advise diners that heads are intact.