Fiery Cajun Shrimp

This past weekend we had a small BBQ, small being about 10 people. I had planned on making all these different meals but as people cancelled, so were the dishes. I did finally get to make a recipe I’ve been holding on to for spicy shrimp. The original recipe, I have to say, was a little lax on the spice so I turned up the heat a little. So good! I definitely will make this one again…

This dish is extremely easy to make, basically you put everything in a baking dish & let it fly! In my haste to get things to the table I didn’t get to take pictures until the shrimp were almost all gone. Finally my brain kicked in 😉 and I got to scoop up some shrimp & a couple of pics so that I could share this simple & delicious dish with all of you.

And as a tip, have some crusty french bread for dipping, the sauce is out of this world!

Fiery Cajun Shrimp
Recipe adapted from Paula Deen,


1 cup (2 sticks) butter
1/4 cup white wine
2 Tbsp Worcestershire sauce
2 Tbsp fresh lemon juice
2 tsp ground cayenne pepper (more or less depending on taste)
1 1/2 Tbsp Tabasco
2 cloves garlic, minced
2 tsps salt
1 Tbsp dried parsley
2.5 lbs peeled medium shrimp
1 lemon, thinly sliced
French bread, for dipping


Preheat the oven to 400 degrees F.

In a small saucepan melt the butter & garlic together. Once the butter has melted, add the white wine & bring to a simmer.

Add the Worcestershire sauce, lemon juice, pepper, hot sauce, and salt to the butter mixture, stir to combine then remove from the stove.

Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.

Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice.

Serve the shrimp in a large bowl w/ the spicy butter sauce & plenty of French bread for dipping.

Yes, that is a paper plate...keeping it classy. :)

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