Creole Barbecue Shrimp Recipe

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ByHeather Schiefelbein

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Prep time: 25 minutes
Marinating time: 1-2 hours
Cook time: 10 minutes
Serves 4

2 tablespoons CRISCO SIMPLE MEASURESΒ™ Canola Oil
1/2 cup chopped onion
3-4 cloves chopped garlic
Dash of salt
3/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Creole seasoning
2 tablespoons water
24 Jumbo shrimp, peeled and deveined, tails left on
1 lemon, cut into wedges

In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add onion and garlic and a dash of salt; cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, Creole seasoning and water. Stir well and bring to a simmer.
Cook for about 5 minutes; cool to room temperature. Place shrimp in a large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat; refrigerate 1 to 2 hours.
Heat the grill. Grill the shrimp, about 5 minutes per side, until done. Place on a platter and pour the remaining heated sauce over; garnish with lemon wedges.

As an author for CyrusRamsey.com, I specialize in interviewing restaurant owners to uncover the unique stories behind their culinary creations. Through these in-depth conversations, I dive into diverse culinary cultures and traditions, bringing fresh insights to my readers. I am dedicated to researching the most accurate and up-to-date information, ensuring my articles are rich, authentic, and informative for both modern food lovers and those who appreciate the classic, old-fashioned ways of cooking. I strive to create content that offers a little something for everyone, from seasoned foodies to kids who love joining us in the kitchen. Blending current trends with timeless techniques, I aim to make my writing relatable and engaging, whether I’m exploring a trendy eatery or revisiting beloved recipes. My goal is to provide an inclusive, enjoyable reading experience that leaves readers inspired to try something new.

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