New Orleans BBQ Shrimp

Chef Kenny Bowers from Kenny's Smoke House returns to Good Day to make New Orleans BBQ shrimp. He's the chef behind several area restaurants and is excited to open Kenny's East Coast in Plano later this summer.


1/2 cup garlic butter
28 ea shrimp (16/20 ct deveined)  
A/n flour
2 cups secret sauce (well stirred)
1/4 cup butter (salted)
To taste salt & pepper

Place garlic butter in a hot skillet.  

Lightly dust shrimp with flour. When butter is melted and begins to sizzle add shrimp to pan. When shrimp are 1/2 cooked add secret sauce. 

Stir making sure everything is incorporated. Continue cooking and reduce until sauce is syrupey approx. 2-3 min. Add regular butter and salt & pepper to pan and mix until melted immediately remove from heat to avoid separation.

Serve over white rice and fresh bread for dipping.     

NOLA Sauce

18 oz lite beer
1/4 cup Worcestershire
1/3 cup Cajun chef hot sauce
1/4 cup ketchup
3 tbs blackening seasoning
1/4 tsp cayenne pepper

Combine all ingredients and mix well with whisk making sure all dry ingredients are dissolved and not stuck to the bottom.