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Spicy Asian Cajun BBQ Shrimp with Grilled Baguette


1 baguette, cut into thirds and halved lengthwise

1½ pounds extra-large shrimp

1 tablespoon homemade creole seasoning (recipe follows)

½ cup unsalted butter, cut into cubes

6 garlic cloves, finely chopped

½ jalapeño, seeded and chopped

1 tablespoon finely chopped ginger

1 tablespoon finely chopped lemongrass

Juice of 1 lemon

1 tablespoon hot sauce

1 tablespoon fish sauce

Kosher salt and freshly ground black pepper


1. Heat a grill pan or skillet over medium-high heat. Working with a few pieces at a time, cook bread until browned and toasted, 2 to 3 minutes. Set aside and keep warm.

2. Place shrimp in a bowl. Add creole seasoning and toss to coat. Melt butter in a large skillet over medium-low heat. Add garlic, jalapeño, ginger, and lemongrass. Cook until fragrant, 45 to 60 seconds. Add shrimp and increase heat to medium-high. Add lemon juice, hot sauce, and fish sauce. Cook, turning once or twice, until shrimp are firm and pink, 1 to 2 minutes per side. Taste and adjust for seasoning.

3. Spoon shrimp and juices atop grilled bread. Serve immediately, with lots of napkins!

Homemade Creole Seasoning

Makes about ½ cup

This recipe makes more than youll need for the barbecue shrimp. It will keep in an airtight container for about 6 months. Willis suggests adding it to turkey and chicken cutlets or pot roast.

  • 2 tablespoons freshly ground white pepper
  • 2 tablespoons cayenne
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon dried thyme
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons paprika
  • 1 teaspoon dried sage
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Combine all ingredients in a small airtight container. Shake to combine.

Print Recipe