Food & Drink

Entertaining Recipes: Warlock’s Cauldron BBQ Shrimp


Makes 32

  • 32 16-20 size shrimp, deveined, tails on
  • 2 tablespoons creole or Cajun seasoning
  • 1/4 cup canola oil
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1/2 cup beer, preferably Boulevard Wheat
  • 6 tablespoons Worcestershire sauce
  • 5 tablespoons fresh lemon juice
  • 12 tablespoons cold butter, cut into small pieces
  • 1 loaf crusty French bread

To make shrimp:

Heat a large skillet over medium heat until hot. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside. Add oil and garlic to skillet and cook until golden, about 1 minute.

Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds. Transfer shrimp to a large plate, set aside. Add beer, hot sauce, Worcestershire and lemon juice to skillet and stir well. Cook, stirring until thickened, 7-8 minutes.

Remove skillet from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through in 2-3 minutes. Serve in a cast iron skillet.

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