RECIPE: Spicy Barbecue Shrimp

RECIPE: Spicy Barbecue Shrimp

As we celebrate our 15th year in business, WTSO is remixing many of 2021’s favorite Weekly Tasting sets. Join us in experiencing the same wines in a different perspective as they are served alongside new bottles. We’re also providing some new recipes with it, too, like a black bean burrito and Spanish wine pairing.


  • 1 tbsp olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme
  • ¼ cup chicken or vegetable broth
  • 3 tbsp Worcestershire sauce
  • 2 tbsp lemon juice
  • 2 tsp Creole seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb jumbo shrimp, peeled with tails attached
  • 4 tbsp unsalted butter, softened at room temp
  • Parsley, for serving
  • French bread, for serving


  1. In a large saucepan over medium-high heat, add the olive oil, shallot, garlic, and thyme. Saute for about 2 minutes, stirring often, until the shallots are softened. Add broth, Worcestershire, lemon juice, and Creole seasoning. Bring to a boil and let simmer for 2-3 minutes. Season to taste with more Creole seasoning or salt and pepper.
  2.  Add shrimp and cook for about 1 minute on each side, until they are just pink. Stir in butter, 1 tablespoon at a time, waiting until the previous one melts and stirring constantly.
  3. Remove skillet from heat. Garnish with parsley and serve warm with French bread for dipping.

This easy vegetarian meal has all the elements to balance a beautiful Rioja. Don’t miss more fun remixes coming to Weekly Tasting soon!

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