October is the unofficial start of gumbo season and as people start to simmer those big…Get Recipe
These BBQ shrimp by Creole For The Soul are full of rich brown butter and Cajun spice flavors, and are so versatile you can enjoy them on their own while sopping up the sauce with French bread, or paired with grits for the perfect brunch!
1 1/2 Pounds Jumbo Shrimp, Shell On
Juice of 2 Lemons
2 Teaspoons Dried Basil
2 Teaspoons Dried Thyme
2 Teaspoons Dried Oregano
3-4 Teaspoons Tony’s BOLD Creole Seasoning
2 Teaspoons Garlic, Minced
1/2 Cup Worcestershire Sauce
1 1/4 – 1 1/2 Cups (3 Sticks) Cold Unsalted Butter, Cubed
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