Picaroons Irish Red BBQ Shrimp

Author: Colin Enquist

Date: June 8th, 2015

Prep Time: 10 minutes
Cook Time: 15 minutes

BBQ-ShrimpThis was a dish that I enjoyed thoroughly when I was down in New Orleans this past April. It came on a recommendation and fully lived up to the expectations.

Now BBQ shrimp isn’t really barbecued. Really it is just cooked in a pan with flavours kind of in line with a barbecue sauce. A traditional New Orleans dish usually has more butter too. This lower calorie version came from a friend who writes recipes over at Kevs Kitchen.


½ cup worcestershire sauce
1 Tbs lemon juice
½ tsp kosher salt
½ tsp chili powder
¼ tsp cayenne pepper
¼ tsp paprika
1 pinch black pepper
1 pinch white pepper
3 cloves garlic – finely chopped or grated
1 ½ pounds large shell-on shrimp
½ cup unsalted butter – cubed
4 green onions – sliced
1/3 cup of Picaroons Irish Red Ale
1 baguette


Place a deep frying pan on medium-high heat. While the pan is heating up slice the baguette. I used almost an entire baguette for three people. There is lots of sauce to soak up.

Whisk the worcestershire sauce, lemon juice, salt, chili, cayenne, paprika, black pepper, white pepper and garlic together in a bowl.

Add the 1/3 cup of beer to the pan and reduce it down for 5 minutes. It should reduce to about half.

Pour the sauce mixture in to the pan once it has reduced and cook and stir for about a minute. Then add the shrimp, cooking for two minutes. Flip each shrimp once.

Now add in the butter one cube at a time, stirring it to mix with the sauce, and adding another once the previous one has melted. If your pan is big enough you can add two cubes at a time and just spread them apart in the pan, but don't add it all at once.

Once all the butter is melted into the sauce remove from heat and serve shrimp in a bowl. Top them with all of the sauce and garnished with the green onion. Serve your cut up slices of baguette on the side. Enjoy with your hands so have lots of napkins ready.