New Orleans BBQ Shrimp is a classic dish that embodies the vibrant flavors of the southern United States. Despite its name, this recipe doesn’t involve a barbecue grill; instead, it’s all about the rich, buttery sauce that’s infused with herbs and spices, and perfectly complements the shrimp. Traditionally hailing from the culinary landscape of New Orleans, this dish is a delightful indulgence that’s both simple to prepare and incredibly satisfying.
New Orleans BBQ Shrimp Recipe
4
servings10
minutes20
minutes418
kcal30
minutesKeep the screen of your device on
Ingredients
900 g 2 lb large shrimp
110 g 4 oz unsalted butter
60 ml 1/4 cup olive oil
6 6 cloves garlic
60 ml 1/4 cup Worcestershire sauce
60 ml 1/4 cup lemon juice
1 tablespoon 1 tablespoon Creole seasoning
1 teaspoon 1 teaspoon freshly ground black pepper
1 teaspoon 1 teaspoon hot sauce
2 tablespoons 2 tablespoons fresh parsley
2 2 green onions
Lemon wedges
Equipment
Large skillet- Wooden spoon
Directions
- Prepare the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Leave the shells on for added flavor during cooking.
- Make the Sauce: In a large skillet, melt the butter over medium heat. Add the olive oil, followed by the minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Combine Ingredients: Stir in the Worcestershire sauce, lemon juice, Creole seasoning, black pepper, and hot sauce. Allow the mixture to simmer for about 2-3 minutes, stirring occasionally.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for about 5-7 minutes, turning the shrimp once halfway through, until they turn pink and opaque.
- Finish and Garnish: Toss in the chopped parsley and green onions. Stir everything to coat the shrimp well with the sauce. Cook for an additional minutes to allow the flavors to meld.
- Serve: Transfer the shrimp and sauce to a serving dish. Serve immediately with lemon wedges on the side for added brightness. Enjoy this dish with crusty bread to soak up the delicious sauce.
Can I use peeled shrimp for this recipe?
Yes, you can use peeled shrimp, but leaving the shells on enhances the flavor and adds richness to the sauce. If you prefer peeled shrimp for easier eating, consider using shrimp with the tails on for the best flavor.
