Louisiana BBQ Shrimp

Louisiana BBQ Shrimp:

New Orleans Barbecue Shrimp has very little to do with barbecue. Popular in Louisiana, the dish refers to sautéed shrimp in a Worcestershire-spiked butter sauce.

Typically made with an insane amount of butter, the shrimp are served shell-on, so you eat with your hands. It’s incredibly delicious but not very practical for a family dinner, so this is my easy-to-eat and short version.

Butter is still the main ingredient in the sauce, but I’ve scaled the amount way back. If you keep shrimp in your freezer, it’s one of those dishes you can throw together at a moment’s notice. And, bonus, kids love it!


Makes 4 servings

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


Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper.

Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Remove shrimp to a bowl.

To the same pan, add garlic, rosemary, lemon juice, and rinds to the pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids.

Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted.

Add shrimp back to the pan and heat through. Serve with baguette or rice. And Enjoy!!

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