The first time I tried New Orleans-style BBQ shrimp, I expected grilled shrimp on the barbie, but tasted something completely different. The shrimp didn’t come off a grill and they weren’t coated in a sweet and smoky barbecue sauce – instead, they were swimming in a delicious sauce made with butter, Worcestershire sauce, garlic and Creole seasoning. Essentially, they are a “peel and eat” shrimp dish in a spicy rich sauce. Since then, I’ve tried a few versions of this dish at different restaurants in New Orleans and BBQ shrimp has become one of my favorite Creole dishes.
Unfortunately I don’t live in New Orleans, so to fulfill my craving, I developed my own version of this recipe. It most closely resembles the BBQ shrimp dish I had at Mr. B’s Bistro, though with a couple of adjustments. At Mr. B’s, they don’t hold back on the heat or the butter, but in my version I cut the amount of butter used in half, and I also add fresh thyme and lots of garlic. You can add more heat if you like, but don’t reduce the butter any more than I did, as this amount will make a generous amount of sauce. Finally, in New Orleans they use gulf shrimp for this dish, but I recommend using local wild-caught shrimp with the shell and head on.
This dish is very easy to prepare and takes less than 15 minutes once all the prep is done. Serve with a French baguette or rice to sop up the delicious sauce. If you like shrimp, try this dish – it will become one of your favorites. Enjoy!
Creole BBQ Shrimp
1/2 cup of unsalted butter, divided
2 cloves of garlic, finely chopped (about 1 tablespoon)
1/2 teaspoon of fresh thyme leaves, finely chopped
1/3 cup of Worcestershire sauce
1 tablespoon of lemon juice
2 teaspoon of Creole seasoning (recipe follows) or store bought like Tony Chachere
1/2 teaspoon of ground cayenne pepper, or to taste
1/2 teaspoon of freshly grated black pepper
1 bay leaf
1 1/2 lbs of wild-caught shrimp or prawns (16-18 per pound), with shell and head on
Sea salt to taste
1 lemon, cut into 1/2 inch slices
1 tablespoon of chopped parsley
1 French baguette, toasted (or cooked long grain rice)
Tabasco sauce for serving, optional
1. Cut the butter into 16 equal pieces.
2. Heat a large stainless steel sauté pan to medium-low. Add 2 pieces of the cut butter (1 tablespoon) and heat until melted. Add the garlic and thyme leaves and sauté for one minute.
3. Add the Worcestershire sauce, Creole seasoning, Cayenne pepper, black pepper and bay leaf. Stir well and increase the heat to medium-high.
4. Add all the shrimp into the pan and stir to coat. Cook for about 1 minute.
5. Push the shrimp to the back of the pan and whisk in the remaining butter, couple pieces at a time, until the sauce thickens.
6. Stir and cook for about 1 more minute. Taste for seasoning and add salt if needed. Add the lemon slices and parsley and cook for 30 more seconds.
7. Serve with a toasted baguette or cooked rice.
Yield 1/4 cup
2 tablespoon of sweet paprika
1/2 tablespoon of freshly ground black pepper
1 1/2 teaspoons of Kosher salt
1 teaspoon of cayenne pepper
1 teaspoon of garlic powder
1 teaspoon dried oregano
1 teaspoon of dried basil
1 teaspoon of thyme
1 teaspoon of onion powder
1/2 teaspoon of smoked paprika
Place all and ingredients into a glass mason jar. Secure a lid on top and shake until the mixture is combine. Store in a cool dark place for up to 1 year.