Cajun Barbecue Shrimp with Butter Poaching Sauce | CookOS

Cajun Barbecue Shrimp

Name: Cajun Barbecue Shrimp with Butter Poaching Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb peeled, deveined shrimp, preferably gulf; 1 tbsp creole seasoning, store-bought or homemade; 4 cloves of garlic, minced; 2 tbsp chopped fresh rosemary leaves; 1 tbsp vegetable oil; 2 tbsp Worcestershire sauce; 2 tbsp hot sauce; 1 tbsp lemon juice; ¼ cup butter, softened; 1 loaf crusty bread, to serve

Cajun Barbecue Shrimp is a stovetop poaching dish featuring Gulf shrimp in a savory, spicy butter sauce infused with garlic, rosemary, and Worcestershire—no grill required, but perfect for soaking crusty bread in the pan sauce.

🌍Cajun 🥗Gluten-Free 🥗Pescatarian 🏷️Barbecue 🏷️Shrimp 🏷️Gulf shrimp Creole seasoning

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb peeled, deveined shrimp, preferably gulf
1 tbsp creole seasoning, store-bought or homemade
4 cloves of garlic, minced
2 tbsp chopped fresh rosemary leaves
1 tbsp vegetable oil
2 tbsp Worcestershire sauce
2 tbsp hot sauce
1 tbsp lemon juice
¼ cup butter, softened
1 loaf crusty bread, to serve

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Instructions

1
Pat shrimp dry. In a large bowl, toss the shrimp, creole seasoning, garlic, rosemary, and vegetable oil together. Divide shrimp between two Suvie pans so that they sit flat in an even layer.
2
Place pans in Suvie. Input settings and cook now. Bottom Zone: Roast at 400°F for 10 minutes. Top Zone: Roast at 400°F for 10 minutes.
3
Once the shrimp have finished broiling, combine shrimp in one Suvie pan. Add the Worcestershire, hot sauce, and lemon juice.
4
Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule. Bottom Zone: Roast at 400°F for 5 minutes. Top Zone: None.
5
Remove pan from Suvie, remove shrimp and whisk in the softened butter. Season sauce to taste with salt and pepper. Transfer shrimp to a serving dish and pour over the sauce. Serve with crusty bread.

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Tips & Notes

Pro tips

Pat shrimp completely dry before adding to the pan to ensure even cooking and better sauce absorption.
Keep heat at medium to medium-low during poaching—high heat will cause the butter to brown and the shrimp to toughen.
Don't skip the crusty bread; it's essential for soaking up the rich, flavorful poaching liquid.
Mince garlic finely and add it to the oil before the shrimp to infuse the entire sauce with flavor without overpowering individual bites.

Substitutions

Worcestershire sauce → soy sauce or tamari (maintains umami depth)
Hot sauce → cayenne pepper or red pepper flakes (adjust to taste for heat level)
Fresh rosemary → fresh thyme or oregano (use same amount)
Gulf shrimp → standard large shrimp (cook time may vary slightly based on size)

Storage & make-ahead

Store cooled shrimp and sauce together in an airtight container for up to 3 days; reheat gently in a skillet over low heat to avoid toughening the shrimp.

Common Questions

Do I need to grill the shrimp for this recipe?

No. Despite the name, this is a poaching recipe cooked entirely on the stovetop. The shrimp simmer in the flavorful butter sauce until just cooked through.

Can I use frozen shrimp?

Yes, but thaw them completely first and pat dry to avoid excess moisture in the sauce. Frozen shrimp will work fine as long as they're peeled and deveined.

How do I know when the shrimp are done?

Shrimp are done when they turn opaque and curl slightly, typically 3–4 minutes in the sauce. Overcooked shrimp become rubbery, so watch carefully.

Can I make this ahead?

The sauce can be prepared up to 1 day ahead, but cook the shrimp just before serving for best texture. Reheat gently over low heat if needed.

What if I don't have fresh rosemary?

Use 2 teaspoons dried rosemary, or substitute fresh thyme or oregano. Dried herbs are more concentrated, so reduce the amount slightly to avoid overpowering the dish.