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S & J Seafood Cafe Cajun Barbeque Shrimp



  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon chopped rosemary (measure first, then chop)
  • 1/2 teaspoon leaf oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme

Butter Mixture

  • 1/4 pound unsalted butter
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon granulated garlic


  • 1 pound jumbo shrimp (heads on or off)


  1. Spices: Mix thoroughly.
  2. Butter Mixture: Melt unsalted butter. Add and mix Worcestershire and granulated garlic.
  3. Place cast iron skillet over medium flame. Ladle 2 ounces butter mixture into skillet. Add three teaspoons spice mixture and stir to mix well. Bring to simmer.
  4. Shrimp: Place shrimp in skillet and cook for 30 seconds on each side. Lower flame (or heat) and ladle 1 1/2 ounces beer into skillet. Add 1 scoop cooked rice to the center of skillet and pull from flame.
  5. Sprinkle with chopped parsley.
  6. Garnish with kale and lemon wedges.
  7. (Optional: mix unused butter and spices together for drizzling or dipping sauce, or keep for another time.)

Source: S & J Seafood Cafe, Tulsa, Oklahoma

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