New Orleans BBQ Shrimp is a delicious dish with a Juicy Jumbo Shrimp with a spicy and buttery sauce that is quick and easy to make.
Why is it called BBQ Shrimp?
It is said this dish was created in the 1950’s at Pascal’s Manale, a restaurant in New Orleans. Some customer came in raving about a dish full of butter and pepper they tried on a business trip. The chef down in the bayou couldn’t resist himself and tried to recreate the dish. While attempting to recreate this dish, he made a dish that was even better. Fast forward to now – this is one of the most popular seafood dishes around.
What You’ll Need To Make This Recipe
Key ingredients to make this sauce as close to the real thing as possible include lemon, Worcestershire sauce, wine, garlic, creole seasoning, and last but not least – butter. When it comes to the shrimp, you can use either frozen or fresh. For a more authentic dish, as well as ensuring the shrimp stay moist during during the cooking time – it’s recommended to keep the shells on the shrimp. For easy prep I recommend purchasing shrimp which are shell split and deveined.
What Can You Make To Go With This Dish?
This is usually served with french crusty bread, which is great for dipping in the sauce. I like to slice the bread, brush both sides of bread with olive oil and brown/grill the bread in a pan. Typically you see this dish on the menu as an appetizer, but you can make this a full meal by adding grits. Similar to shrimp and grits, these tasty morsels can be a garnish for your favorite savory grit recipe. I preferably like to pair them with cheesy smoked gouda grits.
New Orleans BBQ Shrimp Recipe
- 1 pound Jumbo Shrimp
- 1 stick Unsalted Butter
- 8 large Garlic Minced
- 2 cups Water
- 1/2 cup Dry White Wine
- 3/4 cup Worcestershire sauce
- 2 teaspoons Creole Seasoning
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Fresh Cracked Black Pepper
- 1 Bay Leaf
- Rinse, clean and drain shrimp. Set aside.
- Place large sauce pan on medium high heat, Once sauce pan becomes hot, add the butter.
- After the butter has melted, add the garlic to the pan, and cook for a few seconds until garlic has softened. Be careful not to burn the garlic.
- Next add the black pepper, Cayenne pepper, and creole seasoning to the pan. Mix all of the ingredients together.
- Now add the water, white wine, Worcestershire sauce, and bay leaf to the pan. Stir ingredients. Place temperature to medium. Let mixture cook for seven to ten minutes or until sauce has thickened and almost decreased by half.
- Then, add the butter and shrimp to the pan. Cook for about five minutes until the shrimp have become pink and the butter has melted. Stir the mixture to combine.
- Remove the pan from the heat cooking source, cover the pan with a lid, and the shrimp mixture sit for about five minutes to allow the flavors to combine and the shrimp to absorb the flavor.
- This recipe may be on the salty side due to the creole seasoning, and Worcestershire Sauce. Please salt to taste with caution.
- Keep the shells on for a more authentic recipe and to keep the shrimp moist while shrimp are being cooked.
- Purchase shrimp that have been deveined and are easy peel for easy prep and eating.
- Double the sauce recipe if you would like more sauce for dipping your french bread or for garnishing.
- Serve with sliced grilled French bread or garnished over a bed of grits.
This recipe is inspired by Fine Cooking
Want more Shrimp Recipes? Try my popular Shrimp and Grits Recipe