Total Time
25mins
Prep 15 mins
Cook 10 mins

I got this from the food network website. This is the closest to the bbq shrimp I had in New Orleans this summer! I LOVE the how the rosemary stands out!

Ingredients Nutrition

Directions

  1. In a saute pan, heat butter and peanut oil.
  2. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice.
  3. Continue to saute for 2 minutes more.
  4. Add shrimp and saute until cooked through, do not overcook.
Most Helpful

5 5

Delicious and spicy. I agree that this is very close to the Creole Shrimp I remember from New Orleans. My shrimp was tail on, 21 to 25 count per pound and 6 were used per serving. The paprika was a combination of Hungarian Sweet and smoked hot. I didn't realize until I was reviewing this but I left out the jalapeño I had intended to use. Never missed it at all. Actually, I think if it had been added it might have been way to hot. Fresh herbs are a must. This was served with Tuscan Sun Pasta for a delicious Cajun meal. Made for *PAC Spring 2008*