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New Orleans Barbecue Shrimp

New Orleans Inspired BBQ Shrimp
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Sweet and succulent shrimp are served in a savory, garlicky, spiced sauce.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Category: Appetizer
  • Method: Sautéing
  • Cuisine: Creole

Ingredients

Units Scale
  • 2 pounds shrimp, extra-large or jumbo *See Note
  • 8 tablespoons unsalted cold butter, cubed
  • 2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons lemon zest
  • 1/4 cup celery, finely chopped (about 1 stalk)
  • 1 tablespoon jalapeno, finely chopped
  • 4 garlic cloves, minced
  • 1 cup dry white wine or beer, lager, pilsner, or amber recommended
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Louisiana style hot sauce
  • 1 tablespoon lemon juice
  • 2–4 sprigs of fresh thyme
  • 2 scallions chopped
  • Crusty bread, extra lemon, and hot sauce for serving

Instructions

  1. If desired, peel and devein your shrimp.
  2. Add the shrimp, seasoning, and lemon zest to a bowl. Toss to combine. Let marinate for at least 15 minutes but this can be done ahead of time.
  3. Heat a cast iron skillet over medium high heat. Add 1 tablespoon of butter.
  4. Add the shrimp. Let each side cook for about 2 minutes until the shrimp is opaque and pink and just cooked through. Remove from the heat.
  5. Add another tablespoon of butter. Add the celery and jalapenos. Cook for 2-3 minutes until just tender.
  6. Add the garlic and cook for another minute or two until fragrant, but not browned.
  7. Add the wine or beer. Use your spoon to scrape up any brown bits. Bring to a simmer.
  8. Add the broth and thyme. Allow it to cook until the broth is reduced by half, 5-8 minutes.
  9. Stir in the Worcestershire, hot sauce, and lemon juice. Remove from the heat. 
  10. Add the cold butter a couple cubes at a time stirring continuously until it’s incorporated.
  11. Stir in the shrimp along with any drippings, making sure they are fully coated in the sauce.
  12. Garnish with green onions and additional lemon if desired.
  13. Serve with crusty bread, hot sauce, and lemon wedges.

Notes

This dish is traditionally made with head on shrimp. However, you can make it with peeled and deveined shrimp, or shell on shrimp. Pick what you like and looks the best.

Find it online: https://beachgirlgrills.com/new-orleans-barbecue-shrimp/