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Forget the Grill: This is Authentic Louisiana BBQ Shrimp
Let’s get one thing straight right away. When someone from New Orleans says “BBQ Shrimp,” they are not talking about a grill. Not even a little bit.
I remember my first trip to the French Quarter. The air was thick with humidity, the sound of a distant saxophone, and a smell so intoxicating it pulled me down a side street. It was garlic, butter, and something peppery and rich.
That smell led me to a little tucked-away bistro where I had my first real Louisiana BBQ Shrimp. It arrived in a deep bowl, swimming in a dark, buttery, spicy sauce with a whole loaf of crusty French bread on the side. It was messy, it was decadent, and it changed how I thought about shrimp forever.
This isn’t your backyard barbecue. This is a saucy, buttery, intensely flavorful dish cooked entirely on the stovetop. The “barbecue” part refers to the color of the sauce, a ruddy, smoky red from the spices and Worcestershire. It’s a dish meant for sharing, for sopping, and for getting your hands dirty.
Today, I’m sharing that recipe with you. It’s the one I’ve perfected over the years to bring that New Orleans magic right into my own kitchen. It’s surprisingly simple, but the flavor is anything but.
What You’ll Need
The beauty of this recipe is its reliance on a few powerful ingredients. Quality matters here, especially with the shrimp and the butter. Don’t skimp!
- Shrimp: 2 pounds, jumbo size (16-20 count), shell-on and head-on if you can find them. This is non-negotiable for the best flavor.
- Butter: 1 cup (2 sticks) of cold, unsalted butter, cut into small cubes.
- Worcestershire Sauce: 1/4 cup. This adds a deep, savory, umami flavor.
- Lemon: 1 large lemon, half juiced and the other half thinly sliced.
- Garlic: 6-8 cloves, minced. Don’t be shy with the garlic.
- Creole Seasoning: 2 tablespoons. Use your favorite store-bought brand or make your own.
- Black Pepper: 2 tablespoons, coarsely ground. Freshly cracked is best.
- Rosemary: 1 tablespoon of fresh rosemary, finely chopped.
- Hot Sauce: 1-2 teaspoons, or to your taste. A Louisiana-style hot sauce works best.
- French Bread: 1 large, crusty loaf for serving. This is essential for sopping up every last drop of sauce.
Tools Required
You don’t need any fancy equipment for this rustic dish. Basic kitchen tools will do the job perfectly.
- A large, heavy-bottomed skillet or a cast-iron pan (at least 12 inches).
- A large mixing bowl.
- Measuring cups and spoons.
- A sharp knife and cutting board.
- Tongs or a large spoon.
Step-by-Step Instructions
Follow these steps closely, and you’ll be transported to a New Orleans courtyard in no time. The process is quick, so have all your ingredients prepped and ready to go.
Step 1: Season the Shrimp
In a large bowl, toss the shrimp with the Creole seasoning and coarse black pepper. Make sure each shrimp is thoroughly coated. Set it aside while you start the sauce.
Step 2: Start the Sauce
In your large skillet over medium heat, melt 2 tablespoons of the butter. Add the minced garlic and chopped rosemary. Cook for about a minute until fragrant, but don’t let the garlic brown.
Step 3: Build the Flavor
Pour in the Worcestershire sauce, lemon juice, and hot sauce. Bring the mixture to a simmer and let it cook for 2 minutes, allowing the flavors to meld together.
Step 4: Cook the Shrimp
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side. The shrimp will turn pink and curl up. The shells add a tremendous amount of flavor to the sauce during this stage.
Step 5: Emulsify with Butter
Reduce the heat to low. Start adding the cold butter cubes, a few at a time, swirling the pan constantly. This process, called “mounting the butter,” will create a creamy, emulsified sauce. Keep adding butter until it’s all incorporated and the sauce is thick and glossy. Don’t let the sauce boil, or it might break.
Step 6: Finish and Serve
Remove the skillet from the heat. Toss in the thin lemon slices. Serve the shrimp immediately, pouring all of that incredible pan sauce over the top. Serve with large pieces of crusty French bread.
Pro Tips
I’ve made this dish more times than I can count. Here are a few secrets I’ve learned along the way that make a huge difference.
- Head-On, Shell-On is King: I can’t stress this enough. The shells and heads (if you’re brave) contain so much flavor that leaches into the butter sauce. It creates a richer, deeper shrimp stock right in the pan.
- Cold Butter is Crucial: Adding cold butter to the warm sauce off the heat is a classic French technique. It allows the butter to melt slowly and emulsify, creating a thick, stable sauce instead of a greasy, separated mess.
- Don’t Overcook the Shrimp: Jumbo shrimp cook fast. We’re talking 4-5 minutes total. The moment they turn opaque and pink, they’re done. Pull them off the heat. They’ll continue to cook slightly in the hot sauce. A rubbery shrimp is a sad shrimp.
- The Bread is Not a Side Dish: The French bread is a key component of the meal. Its purpose is to be a delicious vehicle for the sauce. Make sure you have plenty on hand. A light toast on the bread is a nice touch.
Substitutions and Variations
While the classic recipe is a masterpiece, you can make some tweaks based on what you have or your personal preference.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Fresh Rosemary | Dried Rosemary | Use 1 teaspoon of dried. |
| Worcestershire | Soy Sauce + a little vinegar | Won’t be the same, but adds umami. |
| Creole Seasoning | Cajun Seasoning | Very similar, often more cayenne. |
| No Alcohol | Add a splash of white wine or beer | Add with the Worcestershire sauce. |
Nutritional Information and Dietary Swaps
This is an indulgent dish, but knowing the details can help you fit it into your lifestyle.
(Nutritional values are estimates per serving, without bread, based on 4 servings.)
| Nutrient | Amount |
|---|---|
| Calories | ~650 kcal |
| Protein | ~35 g |
| Fat | ~55 g |
| Carbohydrates | ~5 g |
- For a lower-carb meal: The dish itself is low in carbs. Skip the bread and serve the shrimp over a bed of zucchini noodles or cauliflower rice to soak up the sauce.
- For a dairy-free version: You can substitute the butter with a high-quality, plant-based butter substitute. Look for one that comes in stick form for the best results.
Meal Pairings and Efficiency
Beyond the French bread, a simple green salad with a sharp vinaigrette is the perfect companion. It cuts through the richness of the buttery sauce and cleanses the palate.
For a more substantial meal, serve the BBQ shrimp over creamy grits. This is a classic Southern combination that is pure comfort food.
To be efficient, have everything chopped, measured, and ready before you turn on the stove. The cooking process is very fast, so you won’t have time to mince garlic once the pan is hot.
Make Ahead Tips
You can make the sauce base ahead of time. Complete steps 2 and 3, then let the sauce cool and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, simply reheat the sauce in the skillet, then proceed with steps 4 through 6. Don’t cook the shrimp in advance; they are best made fresh.
Leftovers and Storage
If you somehow have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The sauce may solidify due to the butter content.
To reheat, gently warm the shrimp and sauce in a skillet over low heat. Don’t use a microwave, as it will make the shrimp rubbery and tough. You just want to warm it through until the sauce is liquid and hot again.
Frequently Asked Questions
Q1. Why is it called BBQ shrimp if it’s not grilled?
Ans: The name comes from the rich, reddish-brown color of the sauce, which resembles some barbecue sauces. It’s a stove-top dish, and the name is a classic piece of New Orleans culinary history.
Q2. Can I use peeled and deveined shrimp?
Ans: You can, but you will lose a significant amount of flavor. The shells protect the shrimp and release a savory essence that forms the backbone of the sauce. If you must use peeled shrimp, the dish will still be delicious, just less intense.
Q3. My sauce separated and looks greasy. What did I do wrong?
Ans: This usually happens if your heat was too high when you added the butter, or if you added the butter too quickly. The key is low heat and adding the cold butter gradually while swirling the pan to create a stable emulsion.
Q4. What is the difference between Creole and Cajun seasoning?
Ans: It’s a subtle but important distinction. Generally, Creole seasoning has a wider variety of herbs (like oregano and thyme) and is a bit more refined. Cajun seasoning is often spicier and more focused on pepper and garlic. Either will work beautifully in this recipe.
Wrapping Up
Making Louisiana BBQ Shrimp is more than just following a recipe; it’s about creating an experience. It’s a loud, fun, and incredibly rewarding meal that’s meant to be enjoyed with gusto.
That rich, spicy, buttery sauce is pure magic. Sopping it up with a piece of crusty bread is one of life’s simple, perfect pleasures. I hope you give this recipe a try and bring a taste of the Big Easy into your home.
When you do, I’d love to hear about it. Did you go for the heads-on shrimp? Did you add your own twist? Leave a comment below and share your experience!
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