A few weeks ago, my cousin in law from WI emailed an article on BBQ shrimp. It totally brought me back to Mr. B’s in New Orleans, sitting inside the immaculately decorated dining room, wearing a white bib and using my fingers to eat shrimp! My husband had mentioned he’d never had it before. I knew we had to remedy this right away.
Don’t let the name fool you, this isn’t your typical BBQ. Instead, it’s a thick sauce that envelopes all the shrimp and you use crusty French bread to sop up all that saucy goodness. New Orleans style shrimp is served in a spicy, buttery, lemony sauce that is so good that you seriously will be licking your fingers and the plate clean. And did I mention, this is super easy to make at home!
Cook Time: 15 minutes
Serving Size: 2
2 tablespoons butter
3 cloves garlic, chopped
1/4 cup hot sauce (use less if you don’t like spicy)
1/4 cup Worcestershire sauce
1/2 chicken broth
2 tablespoons lemon juice (about ½ lemon)
2 teaspoons creole seasoning
1/2 teaspoon ground black pepper
1 pound shrimp, skin left on
2 tablespoons butter, chilled and cut into 1/2 inch pieces
salt to taste
Melt the butter in a pan over medium-high heat, add the garlic and sauté until fragrant, about 30 seconds, add the hot sauce, Worcestershire sauce, broth, lemon juice, creole seasoning and pepper, bring to a simmer. Let the sauce reduce and thicken, about 10 minutes.
Add the shrimp and cook until cooked through, about 2-3 minutes per side depending on the size of the shrimp. Reduce the heat to low, stir in the chilled butter until it melts and season with salt to taste. Serve the shrimp and sauce in a nice large bowl with some crusty French bread for dipping.
As a side note, I prefer to leave the skin on my shrimp, that’s the way it was served at Mr. B’s. But you can easily peel and de-vein the shrimp as well before cooking.