David Guas's BBQ Shrimp, New Orleans Style

Fill Up on This Spicy Shrimp Dish

Chef David Guas creates a meal that's simple, yet spicy.
Difficulty: Easy
Cook Time: min

This creole seasoned dish will leave you completely satisfied.


  • 5 lbs of head-on gulf shrimp
  • 1/4 cup of creole seasoning, be careful: some contain a lot of salt
  • 1 1/2 T. olive oil
  • 1/2 cup of garlic, chopped
  • 1/4 cup of fresh rosemary, chopped
  • 1/2 cup of Worcestershire sauce
  • Hot sauce to taste
  • Juice of 10 lemons, reserve the skin and quarter
  • 1 bottle of beer (Abita amber)
  • Salt and pepper to taste
  • 1/2 lb of unsalted butter
  • Cooking Directions

    Toss the shrimp in a bowl with half the creole seasoning. Heat a large skillet on a high heat with olive oil (should begin to smoke a bit). Add the garlic and rosemary in the pan, stir barely brown the garlic (do not burn-creates a bitter flavor). Add the shrimp and stir carefully. Add the Worcestershire sauce, hot sauce, lemon juice and quartered lemons.

    Add the beer to deglaze the pan. Allow the shrimp to cook for 2 minutes (depends of size) and add the remaining seasoning and salt and pepper. When the shrimp have finished cooking remove them from the pan, reduce the liquid on medium-high heat and add butter, T. at a time until the liquid become a slightly thickened sauce. Taste to adjust seasoning.

    Return the shrimp to the sauce, stir for just a quick second and then portion the shrimp into large (shallow) bowls and spoon sauce over the top.

    Serve with warm French bread and recommended to use dish towels and no fancy napkins

    Recipe Summary

    Main Ingredients: shrimp, creole seasoning, olive oil, garlic, rosemary, worcestershire sauce, lemon, beer

    Course: Main Course

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