New Orleans BBQ Shrimp (Printable Version)
# What You'll Need:
→ Sauce Base
01 -
⅓ cup Worcestershire sauce
02 -
⅓ cup Amber beer (recommended: Abita)
03 -
3 cloves garlic, minced
04 -
1 bay leaf
05 -
1 teaspoon minced fresh rosemary
06 -
1 tablespoon Cajun or Creole seasoning (low salt variety preferred)
07 -
1 teaspoon coarsely cracked black pepper
08 -
Hot sauce to taste
→ Main Ingredients
09 -
2 lbs large shrimp (16-20 count or bigger, peeled or unpeeled)
10 -
1 lemon, thinly sliced into rounds plus 1 tablespoon lemon juice
11 -
225g (1-¾ sticks) cold unsalted butter, cut into cubes
12 -
Salt to taste
→ Garnish
13 -
4 scallions, thinly sliced (dark and light green parts only)
14 -
1 tablespoon minced fresh parsley
→ For Serving
15 -
Crusty French bread
# How to Make It:
01 -
Add Worcestershire sauce, beer, garlic, bay leaf, rosemary, Cajun seasoning, pepper and hot sauce to a large sauté pan with a lid and bring up to a boil.
02 -
Add the shrimp and lemon wheels, toss to coat, then cover and cook until shrimp are just cooked through, about 3-5 minutes depending on size.
03 -
Remove the lid and add the lemon juice, then turn off the heat and add the cubed butter. Stir continuously until the butter is fully melted and the sauce emulsified. Taste for seasoning and add salt and more lemon juice to taste.
04 -
Transfer to a serving dish and sprinkle with scallions and parsley. Serve with lots of crusty bread for sopping up the sauce.
# Handy Tips:
01 -
If avoiding alcohol, replace the beer with shrimp, chicken or vegetable stock (or plain water in a pinch).
02 -
Use a Cajun or Creole seasoning that's lower in salt to avoid an overly salty sauce.
03 -
Unpeeled head-on shrimp are traditional and will give the best flavor, but peeled shrimp will also work. Wild caught American Gulf shrimp are recommended for best results.