New Orleans Barbecue Shrimp is a bit of a misnomer since it’s not barbecued at all. This beloved Louisiana dish is actually all about shrimp sautéed in a rich, butter-infused Worcestershire sauce.
Traditionally, this dish uses a lot of butter, with the shrimp cooked shell-on, making it a hands-on, finger-licking experience. While delicious, it might not be the easiest option for a casual family meal. That’s why I’ve simplified it into a more practical, yet equally tasty, version.
Butter still plays a starring role in the sauce, but I’ve reduced the quantity significantly. If you’ve got shrimp in the freezer, you can whip this up quickly. Plus, kids can’t get enough of it!
Ingredients:
Serves 4
4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/4 cup fresh lemon juice (from 1 lemon), with rinds reserved and sliced
1/4 cup Worcestershire sauce
1 tablespoon cream (optional, for a richer version)
1 1/2 teaspoons hot sauce, like Tabasco
1 pound (about 30) medium to large shrimp, peeled
1/2 teaspoon coarse salt
Freshly ground pepper
Directions:
Step 1: Preheat a 12-inch skillet, ideally cast-iron, over medium-high heat. Season the shrimp with salt and pepper.
Step 2: Melt 1 tablespoon of butter in the skillet. Once it’s melted and foamy, add the shrimp and cook until the edges are crisp and golden. Transfer the shrimp to a bowl.
Step 3: In the same skillet, add the garlic, rosemary, lemon juice, and reserved rinds. Stir in the Worcestershire sauce and bring to a simmer. Let it cook for 10 minutes, then remove the pan from the heat and strain out the solids.
Step 4: Return the strained sauce to the skillet. Over low heat, gradually stir in the remaining 7 tablespoons of butter, one piece at a time, until fully melted.
Step 5: Add the shrimp back into the sauce and heat through. Serve with a baguette or rice, and enjoy!