Description
This New Orleans BBQ Shrimp recipe is a flavorful and rich dish featuring jumbo shrimp simmered in a buttery, spicy Creole sauce with a hint of beer and Worcestershire. Perfect for a quick 15-minute meal, it highlights classic southern spices and is served best with crusty French bread to soak up the delicious sauce.
Ingredients
Shrimp and Sauce
- 1 tbsp extra virgin olive oil
- 2 cloves fresh garlic, minced
- ¼ cup Worcestershire sauce
- 1 tbsp fresh lemon juice
- ⅓ cup beer (lager recommended)
- 2 teaspoons fresh cracked black pepper
- 2 teaspoons Creole seasoning (Tony Chachere's recommended)
- 1 pound jumbo, extra jumbo, or colossal raw shrimp (peel on, thawed if frozen)
- 1 cup salted butter, cold and cubed (2 sticks)
- Tabasco sauce (optional)
To Serve
- French bread (optional)
- Lemon wedges (optional)
Instructions
- Heat Oil and Garlic: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the minced garlic and sauté, stirring constantly, until the garlic is fragrant but not browned, about 1 minute.
- Add Sauce Ingredients: Pour in the Worcestershire sauce, fresh lemon juice, beer, cracked black pepper, and Creole seasoning. Stir well to combine and cook while stirring until the sauce thickens slightly, which should take about 2-3 minutes.
- Cook Shrimp: Add the raw shrimp to the pan and toss to coat fully in the sauce. Continue to cook, stirring and flipping the shrimp, for approximately 1 minute on each side until they turn pink and are just cooked through.
- Add Butter: Reduce the heat to low. Gradually add cubed butter, a few tablespoons at a time, stirring until each portion melts completely before adding more. This enriches the sauce and creates a silky texture.
- Rest in Sauce: Once the shrimp are cooked, remove the skillet from the heat, cover it, and let the shrimp sit in the sauce for up to 5 minutes to deepen the flavors.
- Serve: Serve the BBQ shrimp hot with optional Tabasco sauce for extra heat, lemon wedges for brightness, and crusty French bread to soak up the sumptuous sauce.
Notes
- Use raw shrimp with the peel on for the most authentic flavor and best texture.
- Choose a lager or light beer to enhance the flavor without overpowering the dish.
- Adjust the amount of Creole seasoning and Tabasco sauce to make it milder or spicier based on preference.
- This dish pairs wonderfully with a crisp green salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated in an airtight container for up to 2 days but are best eaten fresh.
