Make this easy, flavorful riff on a traditional New Orleans recipe. Serve 1/4 pound of peeled shrimp per person as an appetizer, or 6 oz per person as an entree. Make sure you have plenty of toasted bread to sop up the delicious sauce!
1 pound peeled and deveined shrimp, preferably Gulf shrimp
1 stick unsalted butter
1 tsp minced garlic
1.5 TBS Melissa’s Classic BBQ Rub
1 tsp Melissa’s Cajun Garlic Sauce
1.5 TBS Melissa’s Woo Woo Sauce, or 2 TBS regular Worcestershire
1 tsp smoked paprika
Kosher salt, to taste
French bread, toasted, for serving
Cooked rice, for serving (optional)
Chopped Green onions or Italian Parsley, for garnish
In a heavy bottomed skillet, melt butter over low heat. Add garlic and cook for 2-4 minutes, or until fragrant.
Add in Classic Rub, paprika, Cajun Garlic Sauce, and Woo Woo Sauce. Stir to incorporate, then turn heat to medium-high, testing for salt before it gets too hot.
When butter is starting to pop, add in shrimp and cook for 4-5 minutes, turning often. Remove shrimp when they are opaque.
Pour shrimp and butter sauce into a bowl for serving. Serve atop white rice, if desired, and with plenty of the delicious butter sauce. Garnish with green onions or parlsey. Serve with toasted bread.