This classic New Orleans dish isn’t actually barbecued—instead, it can be made on your stovetop in just over 20 minutes. The name refers to the sauce, which is smoky red and punchy in flavor.
What gives it that all-important flavor? Worcestershire sauce for one, along with a generous dose of black pepper which is tamed by just enough butter. Using shell-on shrimp gives the sauce real depth of flavor.
This recipe is straightforward: you make a flavorful and rich sauce, steam the shrimp in said sauce, and then enrich the sauce with butter. Serve with bread to soak up all of the flavors. It’s so easy and delicious, you’ll think you died and went to heaven. Serve New Orleans-style barbecue shrimp as a main dish or a fun, hands-on appetizer.
Shrimp Tips
Use big, shell-on shrimp for this recipe—either 16/20 or 21/25. I like to buy fresh shrimp from the seafood market for the best flavor, but frozen is perfectly fine. If you use frozen, thaw it properly before using.
To thaw shrimp, let sit in the fridge for 24 hours. If you’re short on time, place the shrimp in a zip-top bag and remove as much air as possible. Submerge the bag in cold water and let stand until thawed. No matter which method you used, it’s important to remove excess water from thawed frozen shrimp. Gently press them between paper towels before cooking.
You can use shelled shrimp for this recipe, but the sauce won’t be as flavorful. Subtract a minute or so from the cook time.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
A Note on Seasoning
Creole or Cajun seasoning work well for this recipe. I used Weber N’Orleans Cajun, but you can use your favorite. I don’t recommend Tony Chachere’s Creole seasoning for this particular recipe—it’s too salty for the sauce. If you’re so inclined, make your own seasoning.
New Orleans Recipes
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