New Orleans BBQ Shrimp
A New Orleans Creole classic, shell-on Gulf shrimp simmered in a rich Worcestershire, butter, and black pepper sauce with rosemary and French bread for dipping.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and devein shrimp if desired, leaving shells on. Mince garlic finely. Cut butter into cubes. Measure Worcestershire sauce, hot sauce, paprika, rosemary, salt, pepper, and beer. Chop parsley. Slice French bread.
Char
Heat a large skillet over high heat until smoking, about 2 minutes. Add half the shell-on shrimp in a single layer, cook without moving 90 seconds until pink and charred on one side. Flip and cook 60 seconds until opaque. Transfer to a plate. Repeat with remaining shrimp.
Bloom
Reduce heat to medium. Add garlic, rosemary, and black pepper; cook 30 seconds until fragrant, stirring gently.
Build
Pour in Worcestershire sauce, hot sauce, smoked paprika, and beer. Simmer 2 minutes, swirling occasionally, until sauce reduces by half and darkens slightly.
Finish
Remove from heat. Add cold butter cubes one at a time, swirling pan continuously until each melts fully and sauce becomes glossy. Return shrimp to the pan. Season with salt to taste, scatter parsley over.
Plate
Transfer shrimp and sauce to deep bowls. Serve immediately with French bread alongside for dipping into the rich sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.