Description
New Orleans BBQ Shrimp is a flavorful Creole dish featuring large shell-on shrimp cooked in a rich, buttery, and spicy garlic sauce. This stovetop recipe delivers tender shrimp with a perfect balance of heat from hot sauce and cayenne, complemented by Worcestershire sauce, lemon juice, and Creole seasonings. Served with crusty French bread, it’s a messy but delicious main course perfect for seafood lovers craving authentic Southern flavors.
Ingredients
Scale
Shrimp and Sauce
- 2 pounds large shrimp (shell-on, deveined)
- 1/2 cup unsalted butter
- 1/4 cup olive oil
- 6 cloves garlic (minced)
- 1/4 cup Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon hot sauce
- 2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup beer or chicken broth
To Serve
- 2 tablespoons fresh parsley (chopped)
- Lemon wedges
- French bread (for dipping)
Instructions
- Prepare the shrimp: Rinse the shrimp thoroughly and pat them dry with paper towels. Keep the shells on to maximize flavor, but ensure they are deveined.
- Make the sauce base: In a large skillet or sauté pan, melt the unsalted butter together with the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Add the seasonings: Stir in Worcestershire sauce, lemon juice, hot sauce, Creole seasoning, smoked paprika, cayenne pepper if using, black pepper, and salt. Mix well to combine all the flavors.
- Simmer the sauce: Pour in the beer or chicken broth and bring the mixture to a gentle simmer to meld the flavors, about 2 minutes.
- Cook the shrimp: Add the shrimp to the pan and toss them thoroughly in the sauce to coat. Cook for 3 to 4 minutes until the shrimp turn pink and opaque. Avoid overcooking to maintain their tenderness.
- Finish and serve: Remove the skillet from heat. Sprinkle the freshly chopped parsley over the shrimp. Serve immediately with lemon wedges and plenty of crusty French bread for dipping into the saucy, buttery goodness.
Notes
- This dish is traditionally messy, so serve with plenty of napkins.
- For a less messy version, peel the shrimp before cooking, but shells enhance the sauce’s flavor.
- Adjust the amount of hot sauce and cayenne to suit your preferred spice level.
