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Cajun Queen barbecue shrimp has big flavor

By Robin Domeier
You Asked For It
Restaurant writer Robin Domeier tracks down Charlotte restaurant recipes that readers have requested. Domeier is owner of Nibbles Personal Chef.
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- ROBIN DOMEIER
The trick to the Cajun Queen’s barbecue shrimp is the restaurant’s own blend of spices.

More Information

  • More information

    Are you looking for a recipe from a Charlotte-area restaurant? Send your request to Robin Domeier, rdomeier@carolina.rr.com. Please include your name, why you like the recipe, the area where you live and the restaurant’s location.


  • Cajun Queen

    1800 E. Seventh St.

    Hours: 5-9:30 p.m. Monday-Thursday, 5-10:30 p.m. Friday, 4:30 p.m.-10:30 p.m. Saturday and 11 a.m.-9 p.m. Sunday.

    704-377-9017 or www.cajunqueen.net.


  • Cajun Queen’s New Orleans BBQ Shrimp

    I used 21- to 25-count shrimp (another way of saying how many shrimp per pound), but you can use an equal amount of larger shrimp (such as 16/20) and still have plenty of sauce. The seasoning is available at the Cajun Queen.

    2 tablespoons vegetable oil

    2 teaspoons Cajun Queen BBQ seasoning

    2 tablespoons Worcestershire sauce

    1 tablespoon chopped garlic

    15 raw shrimp (about 3/4 pound), peeled and deveined

    1/2 cup chicken or vegetable stock

    1/2 cup light-style beer, such as lager

    2 tablespoons unsalted butter

    Scant 1/2 cup chopped green onions

    PREHEAT nonstick sauté pan. Add the vegetable oil and heat until the oil is hot.

    ADD seasoning, Worcestershire sauce, garlic and shrimp. Sauté shrimp until they are slightly pink and almost cooked.

    ADD the stock, beer, butter and green onions and continue cooking until the butter is melted.

    REMOVE shrimp from the pan and place in a bowl. Ladle the sauce over the top.

    Yield: 1 serving.


From Mary Lewis of Charlotte: “My husband and I enjoy going to the Cajun Queen on East Seventh Street with another couple who are dear friends. They fight over the barbecue shrimp every time. I’d love to give them the recipe as a Christmas gift. Can you make that happen?”

Mary sent that email to me about three weeks before Christmas, and I warned her that it was unlikely I would be able to procure and print the recipe in time for her to stick it under the tree.

(Note to the rest of you: Please feel free to make your recipe requests; just don’t bank on getting them in time for specific gift-giving occasions).

Still, I hope this is better late than never, and maybe Mary can give the “feuding” couple this recipe as an anniversary present. She may also want to consider attaching it to a bottle of Cajun Queen’s BBQ seasoning, which is sold at the restaurant for $10. It’s essential to creating this fiery, yet flavorful appetizer. Two teaspoons is all that’s required, so there will be a lot left over.

Actually, there are a number of leftovers with this dish, from the seasoning to the garlic-butter-laced sauce to almost a full bottle of beer. But these leftovers can be useful. You can use the seasoning anytime you cook something that needs a hit of heat. A hunk of French bread would soak up the remaining spicy sauce nicely. And the remaining beer can go a long way toward putting the fire out.

Robin Domeier is the owner of Nibbles Personal Chef.
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