Louisiana Shrimp with Fresh Rosemary

Louisiana Shrimp with Fresh Rosemary

Call us Midwesterners, but we make chicken wings a lot. Since fresh shrimp is so readily available, we thought we’d do a spin on Buffalo shrimp. The results were excellent!


  • 1 pound fresh shrimp, deveined and cleaned (or leave intact for a peel-and-eat dinner)
  • 1/2 C Frank’s hot sauce (not wing sauce)`
  • 1/2 butter, melted
  • 1 t Old Bay seasoning
  • 1 1/2 T fresh rosemary
  • Texas Toast, buttered on the side
  • celery, cut, on the side


Melt the butter in a large sauté pan. Add shrimp and sauté about 60-90 seconds. Toss in Franks, Old Bay and rosemary and cook together until shrimp are done.

Put them in a large bowl and serve with bread and celery.

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