Flemings Prime Steakhouse Wicked Cajun Barbecue Shrimp copycat recipe by Todd Wilbur
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Flemings Prime Steakhouse Wicked Cajun Barbecue Shrimp

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Before diving into a juicy steak, many diners start their meal with this dish, the number one appetizer at Fleming's Prime Steakhouse and Wine Bar. This small Cajun-style scampi appetizer requires four large shrimp, just as in the original dish, but you can bump that up to 6 shrimp for a slightly bigger serving.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. 

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Barbecue Butter
  • 1/4 cup butter, softened
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Tabasco pepper sauce
  • 1/4 teaspoon paprika
  • 1/8 teaspoon coarse grind black pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
Shrimp Seasoning
  • 1/4 teaspoon paprika
  • 1/8 teaspoon medium grind black pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 cup butter
  • 1 teaspoon minced garlic
  • 4 large shrimp, peeled, with tails left on
  • 2 tablespoons white wine
  • Slice of bread
  • Lemon wedge
  • Do This
    • Restaurant/Brand
      Fleming's Prime Steakhouse
    • Instructions

      1. Preheat oven to broil.

      2. Make barbecue butter by combining 1/4 cup softened butter with other ingredients in a medium bowl and set aside.

      3. Combine shrimp seasoning ingredients in a small bowl. Sprinkle this blend over both sides of the shrimp in a medium bowl.

      4. Melt 1/4 cup butter in a medium saucepan over medium/low heat and add 1 teaspoon garlic. When the butter begins to bubble, add the shrimp and saute for 2 to 2 1/2 minutes per side, or until done. Remove the shrimp from the pan, and add the barbecue butter. When the butter begins to bubble, add white wine and cook the sauce for about a minute.

      5. Pour the butter sauce into a shallow oven-safe dish or ramekin, and then place the shrimp in the sauce, with the tails pointing up. Broil shrimp for 2 minutes or until the tails begin to brown.

      6. Add a slice of crusty bread to the sauce and serve with a lemon wedge on the side. 

      Serves 2 as an appetizer.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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