New Orleans Barbecue Shrimp actually has very little to do with barbecue. This dish never touches a barbecue or grill. A New Orleans classic, the shrimp are bathed in a buttery sauce with loads of hot sauce, worcestershire sauce, and garlic. If you keep shrimp in your freezer, it’s one of those dishes you can throw together at a moment’s notice. And serve with plenty of crusty bread to sop up the addictively silky sauce. This recipe is adapted from chef Tory McPhail of Commander’s Palace.
New Orleans Style Barbecue Shrimp
Yield: serves 4-6
- 2 lb. LARGE shrimp, peeled and deveined (tails left on)
- 2 Tbsp. Creole or Cajun seasoning
- ¼ cup canola oil
- 5 garlic cloves, finely chopped
- 2 Tbsp. finely chopped fresh rosemary
- ½ cup light to medium lager
- ¼ cup plus 2 Tbsp. hot sauce
- ¼ cup plus 2 Tbsp. Worcestershire sauce
- ¼ cup plus 1 Tbsp. fresh lemon juice
- 12 Tbsp. cold unsalted butter, cut into small pieces
- Cooked grits or crusty French bread, for serving
- To a medium bowl, add the shrimp and Creole seasoning, and toss well to coat. Set aside to marinate at room temperature.
- Meanwhile, heat a large skillet over medium heat. Add the oil and garlic, and cook, stirring occasionally, until the garlic is fragrant and just beginning to color, about 1 minute. Add the rosemary and cook for a few seconds more before adding the shrimp. Cook, flipping once, until they begin to turn pink. Transfer to a large plate and set aside.
- Return the skillet to medium heat, then add the lager, hot sauce, Worcestershire sauce, and lemon juice. Cook, stirring and scraping any browned bits from the bottom of the pan until the sauce has thickened enough to lightly coat the back of a spoon, 7–8 minutes. Turn off the heat and begin whisking in the butter a few pieces at a time (the sauce will thicken further as the butter is incorporated). Add the reserved shrimp to the skillet, toss to coat, and return to medium heat. Cook 2–3 minutes more, then transfer to a deep serving dish and serve with grits or chunks of crusty French bread for dipping.
