American · Dinner
New Orleans BBQ Shrimp
A New Orleans Creole classic, shell-on Gulf shrimp simmered in a rich Worcestershire, butter, and black pepper sauce with rosemary and French bread for dipping.
$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
2gSugar
1gFiber
820mgSodium
215mgChol
Goes well with
White Burgundy, MeursaultWhite Burgundy, Meursault — A medium-bod...
local
Abita Turbodog Dark AleAbita Turbodog Dark Ale — A crisp, refre...
international
Instructions
1
Prep
Peel and devein shrimp if desired, leaving shells on. Mince garlic finely. Cut butter into cubes. Measure Worcestershire sauce, hot sauce, paprika, rosemary, salt, pepper, and beer. Chop parsley. Slice French bread.
2
Char
Heat a large skillet over high heat until smoking, about 2 minutes. Add shrimp in a single layer (work in batches if needed to avoid crowding), cook without moving 90 seconds until pink and charred on one side. Flip and cook 60 seconds until opaque.
3
Bloom
Reduce heat to medium. Add garlic, rosemary, and black pepper; cook 30 seconds until fragrant, stirring gently.
4
Build
Pour in Worcestershire sauce, hot sauce, smoked paprika, and beer. Simmer 2 minutes, swirling occasionally, until sauce reduces by half and darkens slightly.
5
Finish
Remove from heat. Add cold butter cubes one at a time, swirling pan continuously until each melts fully and sauce becomes glossy. Season with salt to taste, scatter parsley over.
6
Plate
Transfer shrimp and sauce to deep bowls. Serve immediately with French bread alongside for dipping into the rich sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) large shell-on raw shrimp
- 120g (4.2 oz) unsalted butter
- 4 garlic cloves
- 4 tbsp Worcestershire sauce
- 2 tbsp hot sauce
- 2 tsp coarse black pepper
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- 1 tsp salt
- 120ml (1/2 cup) lager beer
- 2 tbsp fresh flat-leaf parsley
- 4 slices French bread