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Sun, Sep 17



Buttery BBQ Shrimp with Garlic Bread.

Fall is just around the corner, and this savory seafood meal is delicious. Shonte brings her expertise as an NP and her love for bringing nutritious meals to our table.

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Buttery BBQ Shrimp with Garlic Bread.
Buttery BBQ Shrimp with Garlic Bread.

Time & Location

Sep 17, 2023, 6:00 PM – 7:00 PM EDT



About the Event

Come and join our house chef, Shonte', nurse practitioner and farmer for her monthly live cooking sessions.  

She writes all of her own recipes, and adds her little tips and tricks to bring mouth watering flavors to her dishes.   

You can cook with her or just join to watch. 


1lb of Large Jump-shell on and deveined shrimp ( I typically get the large shrimp from Costco in the seafood section) (Vegan version- artichoke hearts or King oyster mushrooms)

6 Garlic cloves (we will mince it or buy a jar of minced garlic)

1 Lemon

1/2 yellow Onion

2 tbsp Parsley, fresh or dried

2 cups Chicken broth- my favorite brand is Knoor You can also use shrimp broth or vegetable broth

4 tablespoons of Worcestershire sauce 

6 tbsp Butter or vegan butter

 1/2 cup White wine or sherry cooking wine

1 tablespoon of hot sauce, Crystals is the brand I like best but you can also use sriracha 

1 tablespoon of cajun spice (My favorite is Old Bay seasoning)

Salt and pepper to taste

Garlic Bread

Sliced french bread

2 tablespoons of olive oil

2-3 whole cloves of garlic cut in half

Salt and pepper to taste


Cast Iron Skillet or nonstick skillet pan

Cutting board

Chef Knife


Large spoon

Tongs or Large fork

Measuring cups and spoons

Large serving dish 


Chop onion, mince all garlic cloves, or use 2 tablespoons of jar minced garlic, cut lemon in half, slice one half of the lemon, chop parsley

Heat skillet over medium heat

Add 1 tablespoon of butter to a hot skillet, add onion and garlic, and saute until translucent

Stir in  Cajun seasoning, squeeze half of the lemon juice, add Worcestershire and hot sauce

Once mixed toss in raw shell-on shrimp and cook for 3-5min until all the shrimps are pink coating the sauce into shrimp

Once shrimp are cooked, take the shrimp out of skillet and set aside

Deglaze the same skillet used to cook the shrimp pan to create a roux*(classic New Orleans style cooking),  pour in white wine or sherry, and stir to get off-cooked on bits of the pan

Stir in chicken broth and 5 tablespoons of butter and simmer for about 5-10 minutes to thicken the sauce

Once the sauce is thickened, return the shrimp to the sauce and toss and add lemon slices

Garnish with parsley and serve

Garlic Bread

Heat a small pan with olive oil, sprinkle with salt and pepper, place bread in skillet, rub bread around oil on both sides, and cook until brown, While bread is warm cut the garlic clove in half and rub against bread liberally.


*Roux- fat cooked down to create a thickened sauce from the cooked-on brown bits of the pan

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