Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more