New Orleans-Style BBQ Shrimp
New Orleans-Style BBQ Shrimp Say it: noo OR-linz stile BAR-buh-kyoo shrimp
New Orleans-style barbecue shrimp is a delicious misnomer: the shrimp are neither grilled nor coated in sweet sauce. They are simmered in a peppery, garlicky butter sauce with Worcestershire, lemon, hot sauce, and rosemary, then brought to the table with crusty French bread for soaking up every drop. It is a beloved Crescent City dish, served in casual bistros and home kitchens, often as a starter or a messy, satisfying main. The flavor is briny, tangy, spicy, and richly buttery.
New Orleans-Style BBQ Shrimp
New Orleans-Style BBQ Shrimp
Pronounced noo OR-linz stile BAR-buh-kyoo shrimp
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the shrimp very dry with paper towels. In a bowl, toss them with the Creole seasoning, 1/2 tsp of the black pepper, and the salt; refrigerate for 10 minutes while you make the sauce.
In a large skillet over medium heat, melt 1/2 cup (113 g) of the butter. Add the garlic, rosemary, bay leaf, and remaining 1/2 tsp black pepper; cook, stirring, until fragrant but not browned, about 1 minute.
Pour in the Worcestershire, lemon juice, hot sauce, and beer or stock. Bring to a gentle simmer and cook until slightly reduced, 3 to 4 minutes, whisking so the sauce looks glossy and emulsified.
Add the shrimp in a single layer and cook, turning once, until they just turn pink and opaque, 3 to 5 minutes depending on size; do not overcook.
Reduce the heat to low and whisk in the remaining 1/4 cup (57 g) butter, a few pieces at a time, until the sauce is creamy and thick enough to coat a spoon. Remove the bay leaf, then taste and adjust the hot sauce or salt.
Scatter the parsley over the shrimp and serve immediately in shallow bowls with lemon wedges and the baguette for dipping.
Regional variants
Some home cooks bake the shrimp and butter sauce in a 400°F (200°C) oven until just pink, and head-on shrimp are traditional when available for a richer sauce.
Cook's notes
- Use shell-on shrimp if you can; they stay juicier and make the sauce more flavorful.
- Do not let the garlic brown, or the butter sauce can turn bitter.
- Serve in shallow bowls with plenty of bread—the sauce is the point.
Serve with
Crusty French bread for dipping, lemon wedges, and cold beer or iced tea.
Make ahead and storage
The seasoned shrimp can be refrigerated for up to 8 hours; cook the sauce just before serving. Leftovers keep for 1 day and reheat gently in a covered pan.
