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
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