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New Orleans BBQ Shrimp is a classic Cajun shrimp dish that’s buttery, flavorful, and takes just 20 minutes to prepare. Shrimp get sautéed in a flavorful sauce made with garlic, beer, Worcestershire, Creole spices and plenty of butter. It’s a delicious, crowd-pleasing recipe that’s perfect for Mardi Gras!
When I lived in Louisiana, I fell in love with a dish called BBQ Shrimp, only these shrimp have nothing to do with barbecue as most people know it. They’re not grilled, there’s no smoke, there’s no dry rub and there’s definitely no bbq sauce. Instead, you’ll find big, beautiful shrimp simmered on the stove in a rich, tangy, spicy, buttery, almost creamy sauce that will have you licking your plate clean.
In New Orleans, you’ll typically get served BBQ Shrimp with the heads still on. It’s customary to suck the delicious juices out of the heads, and they give you a bib to wear so you don’t get it all over your clothes. My recipe excludes the heads but leaves the shells on to add lots of flavor to the broth.
If you’re looking for a buttery shrimp dish without the spice, try my Oven Baked Shrimp Scampi. If you want a classic grilled shrimp, check out these Citrus Herb Grilled Shrimp. Or for a classic Louisiana shrimp dish without the butter, look no further than my Cajun Pickled Shrimp!
Why this recipe works
- Easy, beginner friendly recipe.
- Can be made with shell on or peeled shrimp.
- Make it as mild or as spicy as you prefer.
- Cold butter is melted in at the end to make a creamy, emulsified sauce that doesn’t separate.
- Makes lots of sauce for mopping up with French bread, rice or grits.
- Adapted from Mr. B’s Restaurant in New Orleans, where they serve the best barbecue shrimp in the city!
Essential Ingredients
- Shrimp – Traditional BBQ Shrimp is always served with head-on, shell-on shrimp, but they can be a pain to peel at the table. Shell-on shrimp will give you more flavor, but they aren’t necessary. Use peeled or unpeeled – whatever you prefer, but make sure they’re on the bigger side – 16/20 count or larger. Frozen shrimp are GREAT if fresh, locally caught shrimp aren’t available where you live. Look for wild caught American Gulf shrimp for best results.
- Worcestershire Sauce – This is absolutely necessary, as it makes up the base flavor of the sauce and cannot be substituted. Use Lea & Perrin’s for the best flavor.
- Beer – A dark or Amber beer is best for this recipe, but a light beer will work too. I prefer Abita Amber since it’s brewed in Louisiana and is what most restaurants and home cooks use. If you need to avoid alcohol, replace the beer with shrimp stock, chicken stock, turkey stock, vegetable stock or just plain water.
- Cajun / Creole Seasoning – Different brands will vary in their level of spice and salt. Try to find one with less salt so you can control the saltiness of the final dish – I like this one. You can also make it yourself. Avoid Tony Chachere’s – it’s way too salty for this recipe.
- Butter – It must be unsalted or you could wind up with an overly salty sauce.
- Hot Sauce – Stick to a basic (preferably Louisiana made!) hot sauce such as Tabasco or Crystal – my favorite. Avoid thick sauces like Frank’s or Sriracha, and omit it altogether if you don’t want a lot of heat.
Ingredients:
4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/4 cup fresh lemon juice (from 1 lemon), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 tablespoon cream (updated version, but optional)
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled
1/2 teaspoon coarse salt
Freshly ground pepper
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