Pan Barbecued Shrimp


  1. 2 Pounds large shrimp, peeled,  with tail on
  2. 2 Teaspoons seafood seasoning or shrimp boil (We like Zatarain’s Dry Crawfish, Shrimp and Crab Boil)
  3. 6 Tablespoons grass fed butter, divided
  4. 1 Teaspoon cracked black pepper
  5. 2 Cloves garlic, finely chopped
  6. 1 Tablespoon fresh basil, chopped
  7. 1 Tablespoon fresh oregano, chopped
  8. 1 Tablespoon fresh parsley, chopped
  9. 1 Tablespoon Worcestershire sauce
  10. ¼ Cup beer
  11. 2 Lemons, juiced
  12. ½ Cup bottled clam juice


Brown 3 tablespoons of butter in skillet; add seafood seasoning, pepper, garlic, parsley and shrimp. Sauté over high heat until shrimp are pink. Add Worcestershire, beer, lemon juice and clam juice. Bring to a boil and reduce. Whisk remaining 3 tablespoons of butter into sauce to finish.  Serve with  coleslaw.   Click for our recipe.

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