My dear amazing husband loves shrimp! I thought this Crock Pot New Orleans Spicy Barbecue Shrimp Recipe was perfect for him.
It combines a couple of his favorite things...shrimp, New Orleans spices, and well a meal he did not have to cook himself.
Contents
Crock Pot New Orleans Spicy Barbecue Shrimp Recipe
I am on a roll right now with shrimp recipes my dear Husband is loving! He absolutely loved the Grilled Shrimp with Avocado Butter and Mediterranean Shrimp and Pasta I made.
These spicy barbecue shrimp are a great party appetizer. Some nights John will have these for dinner. They are so easy to make and taste amazing.
These barbecue shrimp always remind me of being in New Orleans and being in the South. Filled with flavor and you can add them to so many things. If you don't want to eat them on their own you can add them to grits, pasta, or soup.
Great Shrimp Recipes
Ingredients
- Garlic
- Cajun seasoning
- Unsalted butter
- Worcestershire Sauce
- Hot pepper sauce
- Lemon
- Salt and pepper
- Large shrimp
- Green onion
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Crock Pot New Orleans Spicy Barbecue Shrimp Recipe
Ingredients
- 2 cloves garlic minced
- 1 tsp cajun seasoning
- 1/2 cup unsalted butter cut into pieces
- 1/4 cup Worcestershire Sauce
- 1 tbsp hot pepper sauce
- 1 lemon juice
- salt and pepper
- 1 1/2 pounds large shrimp unpeeled
- 1 green onion finely chopped
Instructions
- Combine garlic, cajun seasoning, butter, Worcestershire Sauce, hot pepper sauce and lemon juice in the crock pot. Salt and pepper to taste. Cover and cook on high for 30 minutes or until hot
- rinse shrimp and drain
- Spoon 1/2 of the sauce from the crock pot into a measuring cup
- Place shrimp in the crock pot and drizzle with remaining sauce
- Stir to coat evenly
- Cover and cook on high for 30 minutes until shrimp are opaque
- Turn to warm for serving
- Sprinkle with green onion before serving
Nutrition
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carol matney
I'm up for any good cajur slow cooker recipes, The other ones mentioned sound good. How to I access them?
Tammilee
Hi Carol, You can find all of our slow cooker recipes here -> https://www.tammileetips.com/category/recipes/crock-pot/
Robyn
I love your recipes..I'm also a Chef. 30 minutes is way too long for the shrimp unless you like rubber. We also heat our water/brine etc. then dip our shrimp into it once it's turned off the boil. This way the shrimp is cooked perfectly. If it needs marinating before the boil..I'd suggest marinate first then, dip in hot brine to finish the cook. Just a suggestion. Can't wait to see how your Limoncello turns out.
Chrystal S
Why unpeeled? Will it work with peeled shrimp with tails on? I HATE peeling shrimp lol. But I do really want to try this! Both sound great 🙂
Chrystal S
Both meaning this and the mediterranean shrimp and pasta lol. Oops forgot to add what "both" ment.
Tiffany
Also use the sauce for French bread dipping!! Yummmmm
Tammilee
Thank you for the great tip! I had not thought of doing that.
Chrystal S
Oh that sounds sooo yummy. Great way to use up the sauce and added bonus of having a side for dinner!
Tiffany
Also try and add blackened redfish seasoning!!