New Orleans Style Barbecue Shrimp

Cajun Entrée
40 min.
4 Servings
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Put some New Orleans-style spice in your life with this Cajun shrimp recipe. In just 20 minutes you can create a deliciously spicy barbecue shrimp and rice dish that will fill your house, your heart, and your stomach with the spirit of the south.


  • 8 cloves garlic
  • 2 lemons
  • 1 pkg. (¾ oz.) Nature’s Basket organic thyme
  • 4 vine-ripe tomatoes
  • ½ cup Giant Eagle unsalted butter
  • 1½ lbs. Nature's Basket extra-large peeled & deveined raw shrimp, thawed
  • 1 Tbsp. McCormick® Gourmet Cajun seasoning
  • 1½ cups long grain white rice
  • 4 tsp. Market District extra virgin olive oil, divided
  • 5 bay leaves
  • ¼ cup Giant Eagle savory Worcestershire sauce
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper


  Prep Time: 20 min. • Cook Time: 20 min.

Chop the garlic. Juice one of the lemons into a small bowl and cut the other lemon lengthwise and then into thin slices. Chop the thyme (you will need about 2 teaspoons). Slice the tomatoes and arrange on a plate or platter. Cut the butter into 8 pieces. Pat the shrimp with a paper towel to dry and then toss with the Cajun seasoning.

Combine the rice in a small pot with 2¼ cups water. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Turn off the heat and let stand 5 minutes before removing cover and fluffing rice with a fork.

While the rice is cooking, heat a large frying pan over medium-high heat. Once hot, add 2 teaspoons of olive oil and the shrimp. Let the shrimp brown on one side without moving for about 2 minutes. Once brown on the first side, turn the shrimp over and add the garlic, chopped thyme, bay leaves, and lemon slices to the pan. Sauté until the garlic softens, about 1 minute. Add the lemon juice, Worcestershire sauce, and the butter pieces. Continue to cook, stirring occasionally until the shrimp is cooked through and the butter has melted into the sauce, about 2 minutes.* Remove the bay leaves.

Season the sliced tomatoes with salt and pepper and drizzle with remaining olive oil. Serve the shrimp with the boiled rice and sliced tomatoes.

*For food safety, cook shrimp until pink and opaque.

Approximate Nutritional Information (Per serving): Calories 640, Fat 29g, Sat Fat 15g, Trans Fat 1g, Cholesterol 255mg, Sodium 1590mg, Total Carbohydrate 65g, Fiber 3g, Sugars 4g, Protein 32g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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