- 1/2 pound shrimp (frozen, peeled and deveined with tails left on, thawed overnight in refrigerator)
- 2 teaspoons extra-virgin olive oil (use your best olive oil for this)
- 1 lemon (cut in half)
- 2 teaspoons worcestershire sauce
- 1 teaspoon creole seasoning (Tony Chachere's, or make your own Creole Seasoning Blend)
- ground pepper
PER SERVING *
|Calories190Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marissa Musico 28 Aug
yummy! I'd make it again.
Smith 14 Mar
delicious and so simple - it's perfect
Hugh Hasan 12 Feb
Such a wonderfully quick and delicious dish! It was a hit in my house. One suggestion is to mix all the ingredients together and then pour the mixture over the shrimp, rather that individually as the recipe states. I tossed the shrimp in it first, so that the shrimp are coated evenly. I also doubled the sauce mixture so that there was extra sauce to mop up with the crusty bread! I like it very spicy so I added some more heat to the mix. Thanks for sharing the recipe!
Melissa B. 2 Feb
We call this bbq shrimp in New Orleans, and serve it with french bread to soak up the juices!
Rainey Dawn 28 May 2017
On the bland side to my taste buds - like it's missing something. This would be good for possibly grilled shrimp but I was not crazy about the broiled version.
Nancy W. 16 May 2016
Since trying this recipe i can't think of eating shrimp any other way. It is so easy and quick and delicious! I doubled the recipe and made two casseroles dishes. I thought I messed up when I didn't double the amount of olive oil, but it was so good, the next time I prepared the dish I used the correct amount of olive oil. That was scrumptious too. Thank you for sharing this recipe. This is a five star recipe.