New Orleans BBQ Shrimp
×Category: International Ingredients | Type: Cajun | Servings: 4 | By: The Mikey
Protein 35g • Carbs 10g (Fiber 1g) • Fat 50g • 650 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
This New Orleans BBQ Shrimp has nothing to do with barbecue—and everything to do with butter. Made with jumbo shrimp, black pepper, Worcestershire, and lemon, it's rich, messy, iconic—and comes together in under 30 minutes.
Ingredients
- For the Shrimp
- Cold Unsalted Butter (Divided, Cold, cut into 1 2 inch cubes cut into 1 2 inch cubes cut into 1 2 inch cubes): 24 TBSP
- Jumbo Shrimp (head on and unpeeled see notes head on unpeeled 16 20 preferably gulf see notes head on unpeeled, head on and unpeeled see notes 16 20 preferably gulf see notes): 1 1/2 Lbs.
- Worcestershire Sauce: 1/2 Cup
- Fresh Lemon Juice: 2 TBSP
- Dry White Wine: 1/4 Cup
- Ground Black Pepper (Ground): 2 TSP
- Fresh Cracked Black Pepper (Fresh, cracked): 2 TSP
- Cajun Seasoning Mix (such as tony chacheres or slap ya mama see notes see notes): 2 TSP
- Smoked Paprika
- Minced Garlic (Minced): 1 TSP
- Chopped Fresh Rosemary Plus 1 Whole Sprig (Chopped, Fresh, Whole): 1 TSP
- Louisiana-Style Hot Sauce (Optional, Hot, such as crystal or louisiana red)
- Crusty French Bread Or Baguette (preferably new orleans style see notes see notes)
Instructions
- For the Shrimp
- In a large skillet, heat 1 tablespoon butter over medium-high heat until just melted.
- Place shrimp in a single layer and immediately add Worcestershire sauce, lemon juice, white wine, spices, garlic, all of the rosemary, and hot sauce.
- Cook until shrimp are pink on bottom side, 1 to 2 minutes.
- Flip and continue cooking until the other side is pink, 1 to 2 minutes.
- Reduce heat to medium and add remaining butter, a couple cubes at a time, stirring constantly to incorporate, until all is melted.
- The sauce will thicken as you go, though it will still appear a little thin until you take it off the heat.
- Once all butter is incorporated, turn off heat and discard rosemary sprig.
- Divide shrimp and sauce into shallow bowls and serve immediately, accompanied by crusty bread for sopping.
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