BBQ Gulf Shrimp

Zea chef Hans Limburg demos New Orleans inspired dish.

By Jan Walsh     Photography by Beau Gustafson

Down home sweetness meets New Orleans spice in Zea Rotisserie and Grill’s BBQ shrimp.  Founder and chef Hans Limburg shares the Zea’s shrimp recipe for this popular dish of shrimp and sweet potato.

BBQ Gulf Shrimp


4 Tablespoon  Salted Butter

½ Teaspoon  Black Pepper

½ Teaspoon Cajun Seasoning

1 Teaspoon Chopped Garlic

1 Rosemary Sprig  – 3” long

6 Jumbo Butterflied Gulf Shrimp (21/25 count size)

2 Tablespoons Lea & Perrins Worcestershire Sauce

2 Tablespoon Heavy Cream


Add two tablespoons of salted butter into a skillet over a medium flame. Roll butter in skillet to lightly coat the bottom of the skillet. Add the black pepper, Cajun seasoning, chopped garlic and rosemary into the skillet, and break up the garlic. Lay the shrimp in the butter with butterflied side down. Allow to cook until the butter is fully melted and cut side of shrimp has turned white, and is no longer raw. Toss skillet to incorporate ingredients, and cook until shrimp is three-fourths done. When shrimp is three-fourths done, add two tablespoons of butter and the Worcestershire sauce and heavy cream.

Swirl to incorporate the butter. Allow to cook until the sauce is thick enough to coat the shrimp. Do not over reduce. Discard the rosemary sprig.

At Zea this dish is served over roasted sweet potato salad. But at home it is also great over rice, grits, or warm bread for dipping. •

View video demo of this dish at  Try it in the restaurant, then try it at home!

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