Naomi Blackburn has done it again, with a BBQ Shrimp receipe that is tasty and fun for backyard parties, tailgate picnics or of course, to spice up your book club meeting with a taste of the South. For more of Naomi’s fabulous recipes, follow her at ¬†http://thepubandgrubforum.blogspot.com

This dish is so versatile that I have served it not only for CHICAGO BEARS sofa tailgating celebrations, but it converts easily to a main dish when partnered with a white or brown rice. I have shown examples of both. Paula recommends serving it with corn bread, but to be honest, I serve it with French bread to soak up the unbelievably flavored butter sauce. My mouth just waters whenever I think of this shrimp.

I have altered the recipe slightly. First, the recipe calls for 12 shrimp heads still attached. I consider myself open to trying new things, but, nah, I am not that adventurous. Second, one of the things that drove me crazy about the original recipe was that it was a tad bit too salty for my family and I. We tend to be really sensitive to that. I found by substituting out some salted butter for unsalted butter, it cut down on that taste of being over-salted. The other thing that I did was some of the ingredients in the sauce so there would be plenty to soak up with the bread.

Now, one final note…in regards to shrimp, I suppose you can use raw shrimp that have been had their shells removed. I ALWAYS recommend against that due to how sensitive these guys are to heat and how they can go from delectable to rubber with the snap of a finger. It is worth it to make them finger food. Just serve with plenty of napkins or Wetnaps and a bowl for the discarded shells!

I have put my ingredients first with Paula’s original ingredients in parenthesis in blue.

So, here we go:


2 lbs medium raw, shell on, deveined shrimp (12 jumbo raw heads/tails on shrimp)
4 T. BUTTER, salted (8 T. salted BUTTER)
4 T. BUTTER, unsalted (Omit if you are following Paula’s path)
4 T. Cajun seasoning (such as Zatarrains) (2 t. Cajun Seasoning)
1 c. Lager ( I use Leinie’s Classic Amber) (1/2 c. Lager)
1/3 c. Lemon juice (juice of 1/2 lemon)
1 t. Worcestershire sauce (1/2 t.)
1 T. FRESH thyme (2t.)
Fresh parsley for garnish (mine never stay around long for that formality)


1) Place shrimp on a cookie sheet and sprinkle generously with the Cajun seasoning.
2) Meanwhile, melt the butter in a pan and when melted, add the shrimp.

3) Allow the shrimp to cook thoroughly. They turn from a grayish color to a really pretty opaque and salmon color when cooked
4) Add the remaining ingredients and I give it about another 3 minute cooking time with the lid on.

About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.


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