Robert St. John’s Mississippi BBQ Shrimp

Ingredients

2 cups White Wine
1 qt. Shrimp stock
3 /4 cup Creole Seasoning
1 /2 cup Worcestershire Sauce
1 /2 cup Lemon Juice
3 Tbl. Paprika
2 Tbl. Garlic, minced
2 Tbl. Liquid Crab Boil
3 /4 cup Creole Mustard
4 Bay Leaves
1 Tbl. Hot Sauce
6 oz. Butter, margarine, or clarified butter
1 lb. Wild-caught domestic Shrimp, head-on, unpeeled, (preferably Mississippi-caught)
2 Tbl Black Peppercorns, cracked

Instructions

Bring all ingredients to a boil, immediately remove from heat and cool (can be made 2-3 days ahead of time).

When preparing the final dish, make sure to stir the cold BBQ Shrimp stock vigorously before adding it to the skillet.

To prepare BBQ Shrimp – Melt 6 ounces butter in a skillet and add the shrimp. Sautee until the shrimp begins to turn pink. Add cracked black peppercorns and sautee one minute. Add two cups of the BBQ Shrimp Stock and cook until shrimp are just done.

Serve with plenty of toasted French bread for dipping.

Yield: Not enough

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com