Louisiana Shrimp Recipes

Shrimp and Grits


Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.





Plan on at least 1 pound of shrimp per person. I add corn, potatoes and smoked sausage, but you can boil whatever you like alongside your shrimp.
Recipe by: 
Serves: 6
  1. In a large stockpot over high heat, bring the water to a rolling boil. Add the salt, bags of shrimp boil seasoning and lemon halves. Continue to boil for 5 minutes as the water seasons.
  2. Add the potatoes and let boil for 10 minutes. Add the corn and sausage and boil for another 10 minutes. Add the shrimp and boil for 2 minutes longer and turn off the heat. Let the shrimp and all the other ingredients sit in the water for 5 minutes and then remove.
  3. Pile the shrimp, potatoes, corn and sausage together on a newspaper-lined table. Sprinkle on Cajun seasoning if desired. Serve with cocktail sauce or your favorite dipping sauce and ice-cold beer.


New Orleans Style BBQ Shrimp (actually always baked)

©From the Kitchen of Deep South Dish

Prep time: 20 min |Cook time: 30 min | Yield: About 4 servings


  • 5 pounds of large (21-25 count or larger) head-on shrimp, unpeeled
  • 1 pound (4 sticks) of butter
  • 1/4 cup of olive oil
  • 3/4 cup of Worcestershire sauce
  • 2 teaspoons of hot sauce
  • 4 whole garlic cloves, smashed
  • 1 teaspoon of kosher salt
  • 1 tablespoon of big flake Creole seasoning (like Zatarain's Big & Zesty)
  • Couple/three glugs of a good bottled beer, optional
  • 2 lemons, one juiced, the other sliced thin
  • Plenty of freshly cracked black pepper
  • Hot French bread, for dipping in the sauce


Preheat oven to 375 degrees F. Wrap the french bread in aluminum foil and set aside. Drain the shrimp and then transfer to a large jellyroll pan.

In a saucepan, melt the butter together with the olive oil. Add in the Worcestershire sauce, hot sauce, garlic, salt, Creole seasoning and beer. Simmer for about 15 minutes and set aside to cool slightly.

Place the wrapped bread in the oven. Spread the shrimp out on a jellyroll pan in one layer and pour the butter sauce all over the shrimp, tossing to coat. Squeeze the juice of one lemon all over the tray of shrimp. Heavily coat the shrimp all over with freshly cracked black pepper and toss slices of lemon across the top. Bake at 375 degrees F for about 25 to 30 minutes, stirring halfway.

Remove the bread and slice. You can keep the bread soft and slice it as is, or unwrap the bread the last 5 minutes of cooking to crisp it up slightly.

Serve the shrimp in large soup bowls, with plenty of juice, and slices of the hot French bread to sop up the juices.

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