Creole BBQ Shrimp Skewers (Louisiana Style) | Arteflame

Introduction

Close your eyes and imagine the aroma of sizzling garlic, herbaceous rosemary, and spicy Creole seasoning wafting through the air. This dish captures the soulful essence of New Orleans but adds a distinct, smoky kiss from the grill that you just can’t get in a standard kitchen oven. It is the perfect meal for a warm evening when you want to get your hands dirty and share a laugh over good food.

Why This Recipe is a Keeper

I love this recipe because it transforms a classic "messy" meal into an elegant outdoor experience. Using the Arteflame allows you to sear the shrimp for texture while simultaneously simmering that liquid gold butter sauce, ensuring everything hits the plate piping hot. It is a true crowd-pleaser that invites everyone to tear off a piece of crusty bread and dig in together.

Kitchen Wisdom

• Watch the clock: Shrimp cook incredibly fast! Pull them the second they turn opaque to keep them snappy, sweet, and tender rather than rubbery.
• Cold butter matters: When making the sauce, add cold cubes of butter to the warm liquid to create a glossy, thick emulsion rather than a greasy separation.

Ingredient Swaps

If you prefer to cook without alcohol, simply swap the amber beer for a rich chicken or vegetable stock; you’ll still get that savory depth without the booze. For a gluten-free version, ensure your Worcestershire sauce is certified GF and skip the beer.

Ingredients

The Main Event

• 2 lbs Jumbo Shrimp (16-20 count), peeled and deveined with tails left on
• Metal skewers (or bamboo skewers soaked in water for 30 minutes)
• Fresh parsley, chopped (for garnish)
• 1 Lemon, sliced into wedges
• 1 Loaf of crusty French bread, sliced

Creole Butter Sauce

• 2 Sticks (1 cup) Unsalted butter, cut into cubes
• 4 Cloves Garlic, finely minced
• 2 tbsp Worcestershire sauce
• 1 tbsp Fresh rosemary, finely chopped
• 2 tbsp Creole or Cajun seasoning (low sodium preferred)
• 1 tsp Hot sauce (Crystal or Tabasco brand recommended)
• 1/2 Lemon, juiced
• 1/4 cup Amber beer (like Abita) or chicken stock
• 1 tsp Black pepper, freshly cracked

Instructions

Step 1: Prep and Marinate

1. Begin by rinsing your jumbo shrimp under cold water and patting them completely dry with paper towels. Dry shrimp sear better than wet shrimp.
2. In a large bowl, toss the shrimp with 1 tablespoon of the Creole seasoning to ensure they are coated.
3. Thread the shrimp onto the skewers. To prevent them from spinning when you flip them, thread the skewer through the tail and the head of the shrimp. Set aside in the refrigerator while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or firewood. Allow it to burn down until the cooktop reaches searing temperature.
2. You are aiming for a medium-high heat zone for the shrimp and a medium-low zone for the sauce. Identify these zones on your flat top griddle before you begin cooking.
3. Lightly oil the cooktop with a high smoke point oil (like grapeseed or canola) to season the steel.

Step 3: Simmer the Sauce

1. Place a cast iron skillet or a heavy-bottomed saucepan directly on the flat cooktop of the Arteflame. Move it slightly away from the center fire to avoid burning the butter.
2. Add the butter cubes, minced garlic, Worcestershire sauce, remaining Creole seasoning, hot sauce, lemon juice, rosemary, and beer (or stock).
3. Stir the mixture gently as the butter melts. Let it simmer for about 5 to 7 minutes until the sauce emulsifies and the garlic becomes fragrant. Move the skillet to the outer edge of the grill to keep warm without separating.

Step 4: Grill the Skewers

1. Place the shrimp skewers on the hot part of the plancha cooktop. You want to hear an immediate sizzle.
2. Cook the shrimp for 2 to 3 minutes on the first side. You are looking for a golden-pink color and a slight crust.
3. Flip the skewers and baste them generously with the simmering butter sauce using a basting brush.
4. Cook for another 1 to 2 minutes on the second side. Be careful not to overcook; shrimp are done when they are opaque and firm to the touch.

Step 5: Finish and Serve

1. Remove the skewers from the grill and place them on a large serving platter.
2. Pour the remaining butter sauce from the skillet directly over the grilled shrimp.
3. Garnish generously with chopped parsley and serve immediately with lemon wedges and toasted French bread for dipping.

Tips

The secret to perfect BBQ shrimp on the Arteflame lies in heat management. Shrimp protein is delicate and can turn rubbery if overcooked. Because the Arteflame cooktop retains significant heat, the shrimp will continue to cook slightly even after you pull them off the grill. Remove them the moment they turn pink and opaque. Furthermore, when making the sauce, ensure your butter is cold when you add it to the skillet. Letting the butter melt slowly into the warm liquids helps create a creamy, emulsified sauce rather than a separated, oily mess. If you are using wooden skewers, do not skip the soaking step; the intense heat of the Arteflame will burn dry wood instantly, potentially ruining the presentation of your dish.

Variations

While this recipe stays true to the New Orleans classic, the versatility of the Arteflame allows for delicious variations. You can adjust the heat level or the protein to suit your crowd.

• Surf and Turf: Add cubes of Andouille sausage between the shrimp on the skewers for a savory, smoky contrast.
• Citrus Herb: If you prefer less heat, swap the Creole seasoning for Old Bay, omit the hot sauce, and double the amount of fresh lemon juice and parsley.
• Spicy Cajun: For heat seekers, add a teaspoon of cayenne pepper and crushed red pepper flakes to the butter sauce.
• Scallop Swap: This butter sauce works exceptionally well with sea scallops. Grill them quickly on the hottest part of the plancha for a perfect sear.
• Keto Friendly: Serve the skewers over cauliflower rice or zucchini noodles instead of bread to keep the carb count low while retaining all the flavor.

Best pairings

The richness of the Creole butter sauce demands sides that can cut through the fat or soak up the flavor. The absolute non-negotiable pairing is a crusty French baguette; without it, you are leaving the best part of the meal on the plate. For a full Southern spread, consider serving these skewers alongside creamy cheese grits, which complement the spicy shrimp perfectly. A fresh cucumber and tomato salad with a vinaigrette dressing provides a crisp, cooling contrast to the warm spices. Beverage-wise, an ice-cold pilsner or an amber ale is the traditional choice, but a crisp, dry white wine like a Sauvignon Blanc or an un-oaked Chardonnay also pairs beautifully with the garlic and herbs.

Conclusion

Mastering Louisiana Creole BBQ Shrimp Skewers on your Arteflame grill is a rewarding experience that combines technique with bold, rustic flavors. The flat top griddle offers the unique advantage of searing the seafood while simultaneously simmering that addictive dipping sauce, ensuring every bite is hot and flavorful. This dish is meant to be messy, hands-on, and shared with friends and family. So, fire up the grill, break bread, and let the good times roll. Whether it’s a summer cookout or a Mardi Gras celebration, this recipe is guaranteed to be the star of the show.