• Tommy Centola

Louisiana Abita BBQ Shrimp

Updated: Jan 4

One of the many things I miss about New Orleans is the fresh seafood. It was easy to drive to Westwego to pick up some fresh shrimp for dinner that night. Unfortunately, now I have to bring an ice chest with me to New Orleans to bring back some great Louisiana Shrimp.

Here is a recipe using two great Louisiana products, Shrimp and Abita Amber Beer. It is a great appetizer for 4 or a light entree for 2

12 Large Shrimp, peels and heads on

2 tablespoons Creole Seasoning

3 tablespoons fresh Rosemary, chopped

2 1/4 cups Abita Amber Beer

2 1/4 tablespoons Worcestershire Sauce

1 1/2 tablespoons Garlic, minced

Juice of 1/2 Lemon

12 tablespoons cold Butter, cubed

Chopped Green Onions and Parsley for garnish

Arrange the shrimp in a single layer in a large skillet over high heat. Sprinkle with Creole seasoning and the rosemary. When pan is smoking hot, add the beer, Worcestershire, garlic and lemon juice. Bring to a boil and cook until the shrimp are just cooked through.

With a slotted spoon, transfer 3 shrimp each into 4 shallow bowls and keep warm.

Add the butter, a cube at a time, whisking after each addition, to the mixture in the skillet. The sauce should thicken slightly and have a glossy appearance. Pour equal amounts of the sauce over the shrimp, garnish with green onions and parsley, and serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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