Louisiana Creole BBQ Shrimp Louisiana Seafood Promotion and Marketing Board March 06, 2013 0 Comments Related Stories Mark Lent in La. style Louisiana Creole BBQ ShrimpMakes 12 appetizer servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.11/2 tsps. kosher salt11/2 tsps. black pepper3 tbls. Creole seasoning1 tbl. powdered garlic41/2 lbs. 16/20 shrimp, peeled and deveined, tail on1⁄3 cup olive oil1/2 cup white wine2 tbls. lemon juice2 tbls. Tabasco sauce1 tbl. Worcestershire sauce3/4 cup unsalted butter, cold and cubed1⁄3 cup chopped fresh chivesBaguette, sliced and toasted1. Combine salt, black pepper, Creole seasoning and powdered garlic in a large bowl. Add shrimp and toss to coat.2. Heat large sauté pan over medium-high heat. Add olive oil and shrimp. Sauté for 1 to 2 minutes. Add white wine, lemon juice, Tabasco and Worcestershire sauces and cook an additional minute.3. Add butter to sauté pan and swirl until melted. Add chives and remove from heat. Divide shrimp and sauce evenly into 4 bowls and serve with sliced, toasted baguette.