Spicy Asian Cajun BBQ Shrimp with Grilled Baguette

Photo by Angie Mosier

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Serves 6

  • 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
  • 1 tablespoon fish sauce
  • Kosher salt and freshly ground black pepper

  • Homemade Creole Seasoning
  • 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
  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.


  1. Combine all ingredients in a small airtight container. Shake to combine.
  • Recipe adapted from "Secrets of the Southern Table" by Virginia Willis (Houghton Mifflin Harcourt, 2018).

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