Congo Shrimp

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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1 pound 31/35 shrimp, peeled and deveined
2 oz. blue cheese
1/3 cup butter, softened
2 Tbsp. lime juice
1 tsp. Worcestershire sauce
salt and pepper to taste
1/2 tsp. Bailey Farms Red Habanero Hot Sauce
1 Tbsp. chopped cilantro


Butterfly the shrimp by cutting them lengthwise along the back — don’t cut all the way through — spreading the shrimp open to look like a butterfly.

Place the shrimp in well-greased au gratin dishes with the cut sides up. Combine the remaining ingredients except the chopped cilantro and paprika and blend well. Stir in the cilantro and place approximately 1 teaspoon of the cheese mixture on top of each shrimp. Sprinkle with paprika and bake in a preheated 325F oven for about 7-10 minutes or until the shrimp are no longer translucent in the center.

Recipe adapted from Florida