BARBECUE SHRIMP
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Serve the flavors of the Big Easy at home with these decadent Barbecue Shrimp. They’re spicy, scrumptious and cook quickly. As well, they’re simple enough for weeknights, yet elegant enough for entertaining!
Typically when you think of barbecue anything you think of, well barbecue, meat prepared on a grill. Barbecue Shrimp has nothing to do with a grill, but it does have everything to do with a flavorful culinary explosion! Barbecue Shrimp is the quintessential New Orleans entrée. Serve these shrimp simply with crusty bread for dipping up the sinfully delicious, buttery sauce.
Barbecue Shrimp originated in the 1950s in the Italian restaurant, Pascal’s Manale Restaurant, in New Orleans. It is believed to have been prepared for a local patron who described it to the chef. Legion has it the customer had eaten a similar entrée while out-of-town and wished it to be recreated. It was such a hit, the restaurant soon added it to the regular menu and, as they say, the rest is history!
Barbecue Shrimp
You see, barbecue shrimp is shrimp sautéed, usually with the heads and tails on, in a Worcestershire and
Remember I have referenced the
Tips
- I like to use big shrimp for this recipe, 12 to 14 shrimp per pound.
- Get heads-on, unpeeled if you can.
- Head-off is fine if you can’t find heads-on.
- Use a ‘good’ quality
butter , no substitutions. - Add
butter to sauce one tablespoon at a time, whisking after each addition until melted.
While you’re here, check out these recipes
- Creamy BBQ Shrimp
- Central Grocery Mini Muffuletta Sandwich
- King Cake
- Hurricane Cocktail
- Camarones a la diable
- Chocolate Chunk Bread Pudding
Barbecue Shrimp
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Ingredients
- 1 and ½ pound shrimp
- ½ cup Worcestershire sauce
- 1 cup butter unsalted (cube in 1 tablespoon portions)
- 2 tablespoons fresh lemon juice freshly squeezed (about 2 lemons)
- 1 teaspoon black pepper freshly ground
- 1 teaspoon black pepper cracked
- 2 teaspoons Creole seasoning
- 1 teaspoon garlic clove freshly minced
- toasted bread
Instructions
- In a large skillet or saucepan (large enough that the shrimp will not be crowded) combine Worcestershire, lemon juice, ground black pepper, cracked black pepper, Creole seasoning, and garlic; whisk to combine.
- Add shrimp to pan and cook until pink. This will take 45 seconds to 1 minute per side.
- When shrimp is pink, move them to one side of the pan.
- Add butter a tablespoon at a time to sauce whisking to emulsify.
- Remove from heat.
- Serve in a large bowl with the sauce poured over the top and bread on the side.
Video
Notes
- I like to use big shrimp for this recipe, 12 to 14 shrimp per pound.
- Get heads-on, unpeeled if you can.
- Head-off is fine if you can’t find heads-on.
- Use a ‘good’ quality butter, no substitutions.
- Add butter to sauce one tablespoon at a time, whisking after each addition until melted.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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Hey Paula, just popping back in to thank you so much for sharing this great recipe at Best of the Weekend! Pinned again! 🙂 Hope your Monday has been good!
You’re so sweet, Cindy! Thank you so much for sharing!
Hi, Paula! These look great. Our family loves shrimp, so I’m excited about a new way to try them. Thanks for sharing! 🙂
Thank you, Blair. I love shrimp too, my husband laughs because he knows when we go out to eat that I’ll get shrimp ever time 🙂
We love shrimp and this looks amazing Paula! Oh boy, I love the sound of the sauce – it looks so mouthwatering! Pinning, thanks for sharing 🙂
Thanks so much Kelly,hope you’re well!
Holy Butter Batman! But hey, anything with butter in it has to be good AND anything with New Orleans roots is just delicious! Love this recipe Paula, pinned!
lol, I know. That’s why it can only be a ‘sometimes’ treat.
I love shrimp made like this! Question… Do you heat up the sauce before adding the shrimp> Thanks, Paula!
I don’t heat the sauce before, Lin. I watch the shrimp and when they’re about half cooked I kind of move them all to one side and add the sauce. It doesn’t take but a minute for the butter to melt and I whisk the butter and sauce the entire time it’s melting. When it’s completely melted I pour it all in a platter with side and pour all the sauce over it. Hope this helps, let me know how you like it.
Got it! I’m sure they will be amazing. I’ve made a similar recipe, but for this one I love the addition of the worchestershire sauce and creole seasoning!
~Lin…
Yum!!! We absolutely love shrimp at my house but we always seem to just have them steamed. Definitely need to try this recipe! Thanks for sharing, Paula and pinning!
Just put out of your brain how much butter is in it 🙂
That looks delicious, love barbeque shrimp, especially when there is lots of sauce so you can dip bread in!
I agree, the sauce is the best part