New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'
This New Orleans-style barbecue shrimp recipe features large head-on shrimp quickly sautéed in a rich, spicy, and buttery sauce. Infused with garlic, rosemary, Worcestershire, hot sauce, and lemon, it's a flavorful dish that captures the essence of Southern cooking, best served with crusty bread for dipping.
Equipment
- 1 Large Skillet or Sauté Pan
- 1 Cutting Board
- 1 Chef's knife
- 1 Tongs or Wooden Spoon
- 1 Measuring Spoons and Cups
Ingredients
Main
- 2 pounds large head-on shrimp
- 2 tablespoons Creole Seasoning or commercial seafood seasoning divided
- 1 tablespoon oil cook’s preference
- 1 large garlic head cloves chopped
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot sauce
- 1 lemon quartered (juice removed and reserved)
- 1/3 cup beer
- Salt
- Freshly ground black pepper
- 1/2 cup butter room temperature
- Crusty bread for serving
Instructions
- Pat shrimp dry and season with half of the Creole seasoning, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Add garlic and rosemary, cooking until fragrant, about 1 minute.
- Add the remaining Creole seasoning, Worcestershire sauce, hot sauce, reserved lemon juice, and beer. Bring to a simmer.
- Reduce heat to medium-low and cook for 5-7 minutes, allowing the sauce to slightly thicken and flavors to meld.
- Increase heat to high, add the seasoned shrimp to the skillet, and cook, stirring occasionally, until pink and just cooked through, about 3-5 minutes.
- Remove the skillet from the heat. Gradually whisk in the room-temperature butter, one tablespoon at a time, until completely melted and incorporated, creating a rich, emulsified sauce.
- Squeeze the quartered lemon directly into the sauce. Taste and adjust seasoning with salt, pepper, or additional hot sauce if needed.
- Serve immediately directly from the skillet or transferred to a warm platter, garnished with fresh lemon wedges.
- Serve with plenty of crusty bread for dipping into the flavorful sauce.
Notes
Ensure your shrimp are truly head-on for maximum flavor; the heads contribute significantly to the rich sauce. Do not overcook the shrimp; they cook very quickly, usually 2-3 minutes per side. The key to the sauce's luxurious texture is incorporating the room-temperature butter gradually off the heat to emulsify it into the liquid. This creates a glossy, rich finish. Deglaze the pan thoroughly with the beer to pick up all the flavorful fond. Serve immediately with plenty of crusty bread to soak up every drop of that incredible sauce.