Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith

First time I saw this was Frank Davis doing it in the oven on Naturally N'awluns.
Yours is better!
I got the butter going, then blitzed the whole spice blend in a coffee grinder (added Sichuan peppercorns, got lazy and used garlic powder) Stirred it all into the butter that was starting to brown to let it toast for a moment. Then added the liquids that had a bit too much volume for my taste. (too much wine made it a little more than a cup total) and decided to let it reduce a bit. Tasted it and it was a tad bitter and salty. Added more butter and a little sugar to bring it back. Cranked the heat for a moment, stirred in some beautiful 16-20 shrimp to coat them, put on the lid and turned off the heat. Flipped them over after about 3 minutes, put the top back on and left them for maybe 5 more.
OMG! I'll just say there was a smaller than it should have been pile of shells and a fair-sized baguette that completely disappeared when I was done.
Next time I'll actually follow your recipe!

I loved how fast and flavorful this dish was. Next time I will cut back a bit on the cayenne, or use a different kind of heat, maybe gochujang, or Peruvian aji Amarillo. Shrimp are now almost cheaper than lean hamburger when you can find them on sale.

This dish was amazing. So easy to prepare and so easy to devour. Thank you for sharing with the community. I have already ordered a copy of "Jubilee" and cannot wait to see what other amazing dishes are in there.

I've made this recipe 3x now and everyone raves about it. My favorite bbq shrimp recipe ever. The only tweak I would make is to at least double the sauce.

This looks like an amazing,easy, ßo flavourful recipe! I loved watching Kristen coòk! She does make everything look easy! Best of all,these ingredients are already in my pantry, so I just need to buy some fresh Australian Prawns in order to cook us this amazing dish for Easter! Thank you!

This shrimp is amazing! This has become my favorite BBQ shrimp recipe and my go-to appetizer when entertaining a crowd. It’s so easy to make. Definitely a crowd pleaser!

Best damn shrimp I've ever had.

Love this dish! I’ve made it well over 50 times. Simple and quick. Live 50 miles from a grocery store so freezer stocked with frozen shrimp, scallops, etc. have served over rice, pasta, potatoes with good crusty French bread. Always outstanding!

Omgggg the dish was so good but so spicy!!! I'm Korean so I should be able to handle the spicy food but I thought entire of my face/had/inside of mouth was burning!!!.
I read the comments so I reduced the amount of spicing... Anyhow, my American :) husband loved it and ate with rice and french bread.

OUTSTANDING!! Super flavorful. I went to school in NOLA and have strong Cajun roots as well. This is a keeper for those of us living up North

Delicious!! Made this for a Monday night meal and it was so easy and good. French bread (good French bread) is a must!!

So easy and tastes incredible! We had a loaf of fresh sourdough from a friend, but I think it would be great with rice in a pinch. I used a scant 1/4 tsp of cayenne because not everyone likes spicy in my family. And I didn’t have thyme so I used herbes d’ Provence. So delicious. I was surprised that my kids really liked peeling the shrimp. A new staple for us. Thanks for highlighting this recipe!

The late cookbook author Lee Bailey took his recipe for BBQ Shrimp up a notch and made it "saucier" and served it over pasta. I have made it that way many times myself. I live on the Gulf Coast, have eaten at most NOLA restaurants and have had more than my share of said shrimp and found my favorite to be versions that have rosemary instead of oregano . However you go, it's all good!!

This was amazing!! I made it last night with some extremely fresh shrimp, right off the boat here in South Carolina. Didn’t change a thing and it was sublime! I see that some of the reviews note that it was too spicy for some, but for me the spice level was perfect and I could have made it a little hotter. Remember, adjust the spice level to your specific liking, to each their own, right? Bread and a fresh salad is all you need to make this a perfect and very quick meal.

Love this recipe if it’s to hot just add a teaspoon of honey to tone it down. I also included some shallots and used claim broth. Will definitely make again, sent a pic to my daughter and she was drooling 🤤

I really wanted to love this dish, but I know I am in the minority here but unfortunately both me and my husband thought the recipe as written was excessively hot and spicy. We like spicy food but we felt the spice level was just off the chart & way too much for us. However, the dish came out picture perfect cooked in my LeCresuet 11-3/4 inch enameled cast iron pan. I used some lovely wild Argentina red tailed shrimp that was so buttery and delicious that was peeled and deveined except for the tails. I will try making it again by cutting the cayenne pepper in half or more. Also, I used regular paprika. Should I have used smoked paprika? Would that cut down on the heat level? This dish makes a lovely presentation and is so fun with the dipping of the bread into the sauce.

Amazing flavor. ...... Simple to make. I would double the sauce next time...it’s that good. Make sure you love the bread you are dipping....because you will eat A LOT of it dipped in the yummy sauce. So good. A big deal keeper! Big, BIG deal.

Excellent!! What else can I say? I followed the recipe exactly, except I didn't have any fish stock on hand, so I peeled my shrimp and made a shrimp stock to use. Besides, my hubby would not have been happy if he had to peel his shrimp.

A delicious recipe that is very similar to Doc Ford's Yucatan Shrimp. I like to increase the amount of sauce. Yum.

I haven't made this yet (looks delicious), but was wondering if you could substitute olive oil or butter substitute? We have a dairy allergy in our family. Thanks so much!