A bold and buttery Louisiana BBQ shrimp sauce mix recipe made with rich Cajun spices, lemon, garlic, and shell-on shrimp. Perfect with crusty bread.

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1/2 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon paprika

2 bay leaves, crushed

4 tablespoons (1/2 stick) butter

2 garlic cloves, minced

1/4 cup white wine

1/2 cup fish stock (or chicken stock)

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

1 pound shell-on shrimp

2 tablespoons minced fresh parsley

Hot crusty French bread, for serving

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1. Combine all dry spices and bay leaves in a small bowl.

2. Melt butter in a large cast-iron skillet over medium-high heat.

3. Add garlic and spice mix; stir quickly for 30 seconds.

4. Pour in white wine, stock, lemon juice, and Worcestershire sauce.

5. Simmer sauce for 5–7 minutes, shaking pan until thickened.

6. Add shrimp, reduce heat, and cook for 3–5 minutes, flipping once.

7. Sprinkle with parsley and serve hot with crusty bread.

Use shell-on shrimp for maximum flavor.

You can substitute fish stock with chicken stock or homemade shrimp broth.

Adjust cayenne and red pepper flakes to suit spice preference.