Cajun Shrimp with Worcestershire Butter and French Bread

Name: Cajun Shrimp with Worcestershire Butter and French Bread
Cuisine: American
Ingredients: 1 pound peeled large shrimp (24 to 30 shrimp), preferably with tails left on; 6 tablespoons unsalted butter, cut into 8 pats; 2 tablespoons Worcestershire sauce; 1 teaspoon freshly squeezed lemon juice; 1 pound loaf soft French bread, halved crosswise and then lengthwise (to make 4 long pieces), toasted

Preparation info

Serves
4
or more

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

We serve these smokin’ shrimp on toasted bread that soaks up all their luscious buttery juices.

Ingredients

1 pound peeled large shrimp (24 to 30 shrimp), preferably with tails left on
6 tablespoons

Americas
United States
Fish course
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Place the shrimp in a smoke-proof dish or foil pan large enough to hold them in a single layer. Scatter the butter, Worcestershire sauce, and seasoning over and around the shrimp.
Transfer the shrimp to the smoker as far from the fire as possible. The shrimp should cook in