peppered shrimp

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So some might call this "BBQ" shrimp if they are from New Orleans.  I have about 6 different versions of "BBQ" shrimp that I like to do, but I'd rather call this one peppered shrimp.  It's in a butter sauce with lots of pepper and some seasonings. You'll want to serve it like a traditional New Orleanian would, with french bread to soak up all the yummy butter sauce. It gets a little messy peeling the shrimp, but trust me it is worth it to keep the shells on because it helps soak in the sauce even more! 


  • 1 lb shrimp (Head's off but shells on)

  • 5 tbsp butter

  • 1.5 tbsp black pepper

  • 1/2-1 tsp cayenne pepper (start with 1/2 tsp and work your way up!)

  • 1 tbsp worchestshire sauce

  • 1 tsp ground thyme

  • 1 tsp slap ya mama

  • 1 tbsp parsley

  • 1/2 tbsp crushed rosemary

  • Juice of 2 lemons (you can start with one and see how you like it- work your way up)


  • In a large skillet melt down the butter

  • Add all seasonings and juice ofone lemon

  • Add shrimp in and cook until pink

  • Shells will start to separate from shrimp, thats how you know it's time to turn off the heat- they're done!

  • Serve in a bowl, with some sauce and french bread on the side