Creamy BBQ Pepper Shrimp Recipe Is a Favorite In Massachusetts (25 Minutes) by Jan Mostrom
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This barbecue pepper shrimp recipe was inspired by a dish of the same name from The Lobster Pot restaurant in Provincetown, Mass. The creamy shrimp recipe has been on their menu for more than 10 years. When I recently saw the easy seafood recipe, I just had to try it.
This creamy (and a bit spicy) barbecue pepper shrimp is so easy to prepare and totally delicious. The spicy sauce that the shrimp sits in is full of flavor and wonderful with on top of rice or pasta, or to just use as a dip for crusty bread.
To make this BBQ shrimp recipe, you will need the following ingredients from your fridge and pantry: butter, large shrimp (check out the health benefits of shrimp), extra-virgin olive oil, fresh garlic, shallots, dry white wine, fresh rosemary, fresh thyme, heavy cream, Worcestershire sauce, hot sauce, a lemon for juicing and black pepper. The shrimp dinner cooks up in about 15 minutes.
Serve this succulent shrimp for dinner with crusty bread, rice, pasta or your favorite grain. Add whatever side dish your family enjoys.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 3 garlic cloves, minced
- 2 medium shallots, diced small
- 1/3 cup dry white wine
- 2 rosemary sprigs
- 2 thyme sprigs
- 1/2 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (such as Tabasco or sriracha)
- juice from 1/2 a large lemon, plus lemon wedges for serving
- 1 1/2 teaspoons coarsely ground black pepper
- 4 tablespoons butter (cold)
Here's how to make it:
- Heat the olive oil in a large skillet over medium-high heat. Place the shrimp on a paper towel to blot dry. Put the shrimp into the hot oil and sprinkle with salt. Cook for about 2 minutes per side and then transfer to a plate and set to the side.
- Reduce heat to medium and add the shallots and garlic. Cook for about 1 minute.
- Add the wine, rosemary and thyme and stir, scraping the bottom to include any bits that are on the bottom of the pan. Simmer for about 2 minutes, or until the liquid is almost gone.
- Add the cream, Worcestershire, hot sauce, lemon juice and the black pepper. Reduce heat to medium-low and simmer for about 5 minutes. The cream should have thickened. If you can, squeeze fresh lemon juice. In a pinch, you could use bottled.
- Turn the heat to low. Add the cold butter and stir into the sauce until completely melted and smooth.
- Add the shrimp back to the pan and stir and cook for about 2 minutes.
- Serve the shrimp by itself with crusty bread or over rice or pasta. Add sliced lemon wedges on the side, if desired, and enjoy! Store any leftovers in an airtight container in the fridge. Reheat quickly in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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