New Orleans-Style BBQ Shrimp is a peel-and-eat recipe make with shrimp with shells on cooked in a buttery, savory broth. Served with crusty French bread for dipping.
If you think you know BBQ, everything you thought you knew is about to go out the window with New Orleans-style BBQ Shrimp. It has nothing to do with grills or tomato-y sauce.
There’s not any smoke involved, either.
Charcoal briquettes? No.
Apple or hickory wood? No.
How ’bout lots of butter, lemon and Worcestershire sauce? Yep.
You cook it on the stove top? Yep.
New Orleans has their own ideas about how to make shrimp sumptuous and how to define BBQ. They don’t need no stinkin’ fancy way of eatin’, either. This dish is rustic and it’s intended to be messy. At the end of the meal, if you don’t have broth running down your arms and staining the front of your shirt, you’re too fancy for this dish.
Lots of crusty bread is a must. All that delicious, flavorful broth deserves to be sopped up. Every last drop of it.
Do yourself a favor and give this dish a try. Dive into a flavorful vat of New Orleans-style BBQ Shrimp. Your taste buds will thank you the rest of your natural life.
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New Orleans-style BBQ Shrimp
yield: 4 servings
Rustic style eating at its best. Serve with lots of crusty bread to sop up the broth. This peel-and-eat shrimp dish is casual, fun and might tasty. Getting messy is part of the fun.
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup white wine
1/4 cup Worcestershire sauce
1/2 to 1 tablespoon kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
one lemon, juiced and rinds sliced into half-inch wide strips
2 pounds wild caught shrimp, in shells
Add butter to a 12-inch cast iron skillet over medium heat. Stir occasionally until melted.
Add the remaining ingredients except shrimp. Stir and bring to a medium boil.
Add shrimp and return to a boil. Cook about 5 minutes or until shrimp turns pink.
Remove from heat and let shrimp soak in the broth for an additional five minutes for extra flavor. Taste broth and add more salt if necessary.
Serve with lots of crusty bread to dip in the broth.
New Orleans-style BBQ Shrimp
Ingredients
- New Orleans-style BBQ Shrimp
- yield: 4 servings
- Rustic style eating at its best. Serve with lots of crusty bread to sop up the broth. This peel-and-eat shrimp dish is casual fun and might tasty. Getting messy is part of the fun.
- 1 1/2 sticks 12 tablespoons unsalted butter
- 1/2 cup white wine
- 1/4 cup Worcestershire sauce
- 1/2 to 1 tablespoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- one lemon juiced and rinds sliced into half inch wide strips
- 2 pounds wild caught shrimp in shells
Instructions
- Add butter to a 12-inch cast iron skillet over medium heat. Stir occasionally until melted.
- Add the remaining ingredients except shrimp. Stir and bring to a medium boil.
- Add shrimp and return to a boil. Cook about 5 minutes or until shrimp turns pink.
- Remove from heat and let shrimp soak in the broth for an additional five minutes for extra flavor. Taste broth and add more salt if necessary.
- Serve with lots of crusty bread to dip in the broth.
lindygsherrod says
Thanks Jackie, this sounds really delicious.
Jackie Garvin says
It is, Lindy. I hope you get a chance to try it.
iamsamiam58 says
I’m making this tonight!
Jackie Garvin says
Ha! I’m craving it, too, but I’m out of shrimp at the moment. Enjoy!
iamsamiam58 says
I made it with frozen shrimp from the gulf. Very tasty!
Jackie Garvin says
I’m so glad you enjoyed it. Thanks for letting us be a part of a great meal.
Diane says
So making this !! thanks for the awesome recipe
Jackie Garvin says
Thanks, Diane. I hope you enjoy.
Moore or Less Cooking says
Looks delectable Jackie, the seasonings sound wonderful, I love shrimp! Nettie <3
Jackie Garvin says
Thank you, Nettie!
Lea Ann says
This is a must try for me. Thanks for sharing this one.
Jackie Garvin says
Thank you, Lea Ann. Enjoy!
Doreen Simpson says
What I wouldn’t give for a bowl of this loveliness right now. a beautiful recipe Jackie ♥
cookingwithmaryandfriends says
Love, love, love this shrimp dish! What a great change up from the ordinary peel and eat shrimp-type dishes. Can’t wait to try it!
Jackie Garvin says
Thanks, Mary. I hope you enjoy!
mal huddleston says
what is difference in creole seasoning cajun seasoning? Thanks, Mal
Jackie Garvin says
Mal,
More than likely, Cajun seasoning will be a little bit spicier than Creole. Also, Creole seasoning might have oregano and some Cajun seasonings don’t. However, for the purpose of use in this recipe, I would say they’re interchangeable.
Carol says
Ten minutes seems like a long time for cooking the shrimp?
Jackie Garvin says
Carol,
They come out just right for me.
Nancy M Long says
true New Orleans style bbq shrimp should have head-on shrimp – thats were the flavor comes from