New Orleans BBQ shrimp is a flavorful dish that was created in the 1950s. This Creole dish, inspired by the classic, features a buttery, spicy sauce and tender shrimp that is quick and easy to make. It is a must-try that will tantalize your taste buds!
Discover the Flavor of New Orleans BBQ Shrimp
New Orleans BBQ shrimp is a dish that bursts with flavor! Known for its rich, spicy sauce and tender shrimp, this recipe has become a beloved favorite. After eating a BBQ shrimp appetizer several times at a favorite restaurant, I was eager to replicate that deliciousness at home. I researched Louisiana cookbooks filled with vintage recipes. Ultimately, I combined several recipes to create my own version that captures the essence of the original while making it a bit healthier.
The Flavorful Sauce
The standout feature of this BBQ shrimp recipe is its rich, spicy, buttery sauce. Traditional recipes often added large amounts of butter. However, I’ve adjusted the ingredients to use less without sacrificing that signature buttery flavor. This ensures that you can enjoy all the deliciousness while making a lighter dish.
The sauce also benefits from the added Creole seasoning, which you can easily purchase, such as Tony Chachere. Alternatively, for a homemade touch, you can make your own Creole seasoning using the recipe linked here or use the one provided in the Notes section at the bottom of the recipe, which yields a smaller amount.
Simplified Cooking Process
The beauty of this recipe lies in its simplicity. It effectively combines a handful of ingredients in one pan, resulting in minimal cleanup and a quick cooking time. This makes it perfect for busy weeknights or a casual gathering with friends.
New Orleans BBQ Shrimp: A Versatile Dish
This BBQ shrimp recipe can serve as a spicy appetizer or a main course. Pair it with fluffy rice or French bread slices to soak up the savory sauce.
New Orleans BBQ Shrimp: Storage and Reheating
To store leftover BBQ shrimp, let it cool to room temperature, then transfer it to an airtight container. The dish can be refrigerated for up to three days. When you’re ready to serve it again, gently reheat the shrimp on the stovetop over low heat to preserve its tenderness, adding a splash of water or broth as needed to keep it moist. Avoid microwaving the shrimp, as it can make them tough. This way, you can savor the delicious flavors just as you did when it was freshly made!
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New Orleans Style BBQ Shrimp
Ingredients
- 2 pounds of large or jumbo raw shrimp (or frozen shrimp)
- ¼ cup butter
- ¼ cup ketchup
- ¼ cup Worcestershire sauce
- 1 lemon, juiced
- 4 cloves garlic, minced (or 4 teaspoons minced garlic from a jar)
- 1 tablespoon Creole seasoning (such as Tony Chachere's, Old Bay; see Notes for DIY recipe)
- 2 bay leaves, dried
- ½ teaspoon thyme, dried
- ½ teaspoon rosemary, dried
- ½ teaspoon black pepper
- 1 teaspoon hot sauce (such as Texas Pete)
- ¼ cup dry white wine
- 1 lemon, sliced
- 2 green onions, sliced (only use the green part)
- 1 baguette of French bread, sliced
Instructions
- Remove the shells and tails from the shrimp, if you prefer. Discard.
- In a large skillet, melt the butter on medium-low heat. Add the ketchup, Worcestershire sauce, lemon juice, garlic, Creole seasoning, bay leaves, thyme, rosemary, pepper, and hot sauce. Stir and bring to a boil.
- Add the shrimp and spread them out into a single layer. Cook for 1 minute, turn them over, and cook for 1 more minute.
- Add the wine and place the sliced lemons on top of the shrimp. Cook for 3-4 more minutes or until the shrimp are cooked. Be careful not to overcook.
- Place the shrimp and some sauce in bowls, then garnish with green onion. Serve with French bread for dipping in the sauce. This dish also goes well with rice.
Notes
Shrimp
For aesthetics, you can leave the shrimp tails on if you like the look. The recipe directions are the same whether you cook with the shells on or remove them. The shells can add more flavor and also protect the shrimp from the heat as they cook. However, for ease when serving, remove the shells before cooking and take care not to overcook the shrimp. If fresh shrimp is not available, use frozen bagged shrimp that have the shells cut for easy removal. Shrimp thaws very quickly in warm water and will be ready to peel by the time you put together the sauce.Substitutions
A light-colored beer can be substituted for the wine in this recipe. If you do not want to use alcohol, substitute chicken stock.Creole Seasoning Recipe
You can make your own Creole seasoning for this recipe. This will make enough for use in other recipes.- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne