Name: New Orleans-Style BBQ Shrimp
Cook time: 15 Minutes
Total time: 20 Minutes
Yield: Serves 4 as an appetizer
Ingredients: 1 tablespoon unsalted butter; 1 teaspoon finely chopped garlic; 1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on; 3 tablespoons Worcestershire sauce; 1 tablespoon Crystal hot sauce; Juice of 1 lemon; 2 teaspoons Creole seasoning; 1/2 teaspoon kosher salt, plus more to taste; 1 teaspoon cracked black pepper; 1 cup Abita or other amber beer; 1 teaspoon minced rosemary leaves; 1 loaf French bread, thickly sliced on the diagonal and warmed

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New Orleans-Style BBQ ShrimpLinda Pulgiese, food styling by Chelsea Zimmer

For a dish that's easy to eat (and still has that classic barbeque-shrimp presentation), peel the shrimp, leaving the heads and tails on, before adding them to the sauce. If you leave the shrimp out, then you have a great New Orleans barbeque sauce recipe. Try substituting poached oysters for the shrimp.

Recipe information

Total Time
20 Minutes
Yield
Serves 4 as an appetizer

Ingredients

1 tablespoon unsalted butter

1 teaspoon finely chopped garlic

1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on

3 tablespoons Worcestershire sauce

1 tablespoon Crystal hot sauce

Juice of 1 lemon

2 teaspoons Creole seasoning

1/2 teaspoon kosher salt, plus more to taste

1 teaspoon cracked black pepper

1 cup Abita or other amber beer

1 teaspoon minced rosemary leaves

1 loaf French bread, thickly sliced on the diagonal and warmed

Preparation

Step 1
In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
Step 2
Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.

TagsCajun & Creole Southern American Shrimp Shellfish Seafood Starter Dinner Nut Free Quick 30 Minutes or Less Saute Epicurious

Recipe notes

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