Restaurant Recipes

Citizen Kane's Steakhouse
New Orleans-Style Barbecue Shrimp

These are truly finger-lickin' good!

Citizen Kane's Barbecue Shrimp recipe

Yield: 8 appetizer servings


  • 2 cups (4 sticks) butter, at room temperature
  • 2 tablespoons chopped garlic
  • 2 tablespoons crushed dried rosemary
  • 1 tablespoon paprika
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground red (cayenne) pepper or more to taste
  • 1/4 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 large lemon (about 2 tablespoons + 2 teaspoons)
  • 2 to 3 pounds (10 to 15 count) shrimp


  1. Combine butter, garlic, rosemary, paprika, black, white and red peppers, salt, Worcestershire and lemon juice in the bowl of an electric mixer; beat until light and fluffy. Refrigerate until ready to use.
  2. Peel and devein shrimp, leaving the last shell section and tail intact. Heat skillet over medium-high heat, then add butter and shrimp. Cook, stirring frequently, just until shrimp are done.
  3. Serve with crusty bread for dipping in the extra butter sauce.


For fewer servings, use 1 to 2 tablespoons of the seasoned butter for each shrimp.


Per serving: 436 calories; 45.5g fat (94 percent calories from fat); 29g saturated fat; 142mg cholesterol; 3g protein; 3.5g carbohydrate; 0.5g sugar; 1g fiber; 127mg sodium; 41mg calcium; 97mg potassium


Citizen Kane's Steakhouse, Kirkwood, Missouri

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