New Orleans BBQ Shrimp
Creole indulgence. Large shrimp sauteed in a butter, garlic, lemon sauce is a New Orleans institution.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Here's What You Need
- 1 ½ pounds Shrimp - with shells and heads
- ¾ cup Butter - in all-1 ½ stick; 12 tablespoons
- ¼ cup Margarine - ½ stick; 4 tablespoons
- 5 cloves Garlic - crushed
- 2 Lemon - juiced and quartered
- ¾ cup Worchestershire
- ¼ cup Beer
- 1 tablespoon Fresh Parsley
- 2 teaspoon Hot Sauce
Herb and Spice Blend
- 1 Tablespoon Creole seasoning - Plus some for the shrimp
- ½ teaspoon Cayenne - Optional
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Cracked Black Pepper
- ½ teaspoon Kosher Salt
- 1 teaspoon Fresh Rosemary
- 1 teaspoon Coriander Seeds - crushed
Here's What You Do
Preparation
- Snip off the eyestalk, eyes, and the tip of the spike (rostrum) of the shrimp. This should remove most of the antenna as well.
- Rinse shrimp in cold water and pat dry with a paper towel. Sprinkle 1 to 2 tablespoon Creole seasoning on the shrimp and set aside.
- Slice ½ stick of butter into ½ tablespoon-size pieces and set in the refrigerator to stay cold. Cut the remaining butter and margarine into approximately 2 tablespoon-size chunks.
- Smash the garlic; crush the coriander and the black peppercorns. Mix these with the remaining Herb and Spice Blend. Measure the remaining ingredients.
Cook the shrimp
- Place a cast-iron skillet over medium heat; give it enough time to get hot; melt 1stick (8 tablespoons) of butter and ½ stick of margarine.
- When frothy, add the garlic, Worcestershire sauce, lemon juice and The Herb and Spice Blend. Stir well to combine all the ingredients.
- Increase heat to high and bring the mix to a high simmer.
- Immediately add the shrimp, trying to keep it to one layer if possible. Shake the pan in a back and forth motion for a total of 2 minutes, turning shrimp once halfway through (after 1 minute). You will notice the shrimp turning a nice reddish color as they cook.
- After 2 minutes, add the beer, lemon quarters and hot sauce. Bring to a low boil and shake pan for 2 to 3 minutes.
- Remove the skillet from the heat; add the reserved cold butter pieces a few at a time. Continue to shake the pan back and forth to emulsify the sauce as the butter melts. This should be no more than 1 or 2 minutes.
- Serve immediately in a bowl with plenty of sauce. Sprinkle some chopped parsley on top and serve with crispy French bread for dipping.
Notes
Read my article New Orleans BBQ Shrimp for greater details on ingredients, instructions, serving suggestions, and lots of Hints and Tips.
Use as large of shrimp as you can find. Heads and Shells on shrimp are recommended, but peeled shrimp will work. Peeled shrimp will cook a little faster.
It's important not to overcook the shrimp. The shrimp will take approximately 5 minutes over the heat and about 3 minutes to finish with the butter.
Serve in a bowl; each diner typically peels the shrimp by hand, dips the shrimp into the sauce, and enjoys. Make sure to have lots of crispy French bread for dipping, a plate or bowl for the shells and heads, and a bib!
Leftovers can be refrigerated for 2 to 3 days in an airtight container. Reheat slowly in a skillet, adding more butter and beer if you need more sauce.
Nutrition
Calories: 1316kcal | Carbohydrates: 39g | Protein: 73g | Fat: 98g | Saturated Fat: 49g | Cholesterol: 1040mg | Sodium: 5224mg | Potassium: 1397mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5681IU | Vitamin C: 96mg | Calcium: 689mg | Iron: 14mg
