New Orleans style barbecue shrimp in a spicy, buttery, lemony sauce so good you’ll lick your fingers and clean your plate!
Next week is Carnival, and although I won’t be in New Orleans to celebrate, I use it as an excuse to invent NOLA-inspired dishes, since I am a big fan of NOLA cuisine. One of my favorite dishes that I ate when I was in New Orleans was the barbecue shrimp, and I had to try to make it at home. Normally, barbecue shrimp is served whole with the shell and head, but if you have apprehensive eaters, you can serve the whole shrimp peeled. Apart from the shrimp, the most important thing is the BBQ sauce, which is a mixture of hot sauce, Worcestershire sauce, lemon juice, garlic and lots of butter. The recipe itself is very simple: boil the garlic a little in a little butter, add the rest of the ingredients and cook until the prawns are done. Although it’s so simple, this New Orleans style grilled shrimp is so addictive that you’ll want to serve it with a little crispy bread to clean up absolutely all the barbecue sauce. If you are looking for a way to celebrate next week’s Carnival from the comfort of your home, this barbecue shrimp is a great way to do it. (To be completely honest, I didn’t wait for Carnival to enjoy these barbecue shrimp, because they are great any day of the year, even today!)
New Orleans BBQ Shrimp
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
BBQ shrimp is done New Orleans style in a spicy, buttery, lemony sauce that is so good that you will be licking your fingers and the plate clean!
- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1/4 cup hot sauce (or to taste)
- 1/4 cup Worcestershire sauce
- 1/3 cup beer, wine, or broth
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 teaspoons creole seasoning
- 1/2 teaspoon ground black pepper
- 1 pound shrimp, peeled and deveined *
- 2 tablespoons butter, chilled and cut into 1/2 inch pieces
- salt to taste
- Melt the butter in a pan over medium-high heat, add the garlic, saute until fragrant, about 30 seconds, add the hot sauce, Worcestershire sauce, beer, lemon juice, creole seasoning, and pepper, bring to a simmer and cook until the sauce is reduced by half, about 5-7 minutes.
- Add the shrimp and cook until cooked through, about 2-3 minutes per side depending on the size of the shrimp.
- Reduce the heat to medium-low, stir in the chilled butter until it melts, season with salt to taste, and enjoy with french bread to soak up all of that tasty sauce!
Note: * Normally the shrimp would be served in the shells with the heads still on but if you have some squeamish eaters, just remove the shells and make things easier at the dinner table.
Note: Different hot sauces have different levels of heat and everyone has a different tolerance to heat so add the hot sauce a little at a time until you get it to the level of heat that you desire. (I tend to use Franks Red Ho hot sauce.)
Note: Different creole seasonings have different amounts of salt and some have quite a bit so go easy on it, adding a bit at a time to get the sauce to a nice level. (I tend to use homemade creole seasoning to have more control over the salt content.)
Option: Instead of simmering to reduce the sauce by half to thicken it, you could add corn starch mixed into cold water to thicken it and save some time.
Option: Garnish with sliced green onions or chopped parsley to taste.
Nutrition Facts: Calories 487, Fat 23g (Saturated 14g, Trans 0.5g), Cholesterol 489mg, Sodium 1329mg, Carbs 12g (Fiber 0.5g, Sugars 4g), Protein 55g