Monday, February 20, 2012

New Orleans-Style Garlic BBQ Shrimp

These shrimp are cooked in a skillet, not on a grill:  barbecue - in this case, refers to the sweet-hot sauce served with them.  Serve this with plenty of crusty bread for mopping up that mouthwatering sauce.

24 jumbo shrimp, peeled (or unpeeled as I did), tails left on
2 tsp. Creole or Cajun Seasoning*
1/4 cup canola oil
4 cloves, garlic, minced
1/2 cup beer
5 Tbsp. hot sauce (tabasco if you really want these hot, otherwise use Frank's)
5 Tbsp. Worcestershire
Juice from one lemon
6 Tbsp. unsalted cold butter, cut into small pieces
Crusty French Bread for serving

Put the shrimp and Creole seasoning into a bowl and toss to coat; set aside.

Heat a large skillet over medium heat until hot.  Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.  Add the shrimp and cook, flipping once, until the start to turn pink, about 30 seconds.  Transfer the shrimp to a large plate and set aside.  Add the beer, hot sauce, Worcestershire, and lemon juice to the skillet and stir well.  Bring to a simmer and cook 5-7 minutes.

Whisk in the butter, a few pieces at a time (the sauce will start to thicken).  Return the shrimp to the skillet and toss to coat.  Return the skillet medium heat and cook until the shrimp and cooked through, 2-3 minutes.  Transfer the shrimp sauce to serving plate and serve with chunks of warm, crusty bread.

These are not as "hot" as you would imagine from the ingredients in this recipe.  They are well spiced, full of flavor and I left the shells on to make them more messy and fun to eat!  The sauce is so good you will be sucking if off the shell!

Embrace the city's joie de vivre!
Hearty and carefree enjoyment of life!

*Chef Paul Prudhomme's Cajun Seafood Magic
~Adapted from Saveur and Commander's Palace, New Orleans


  1. Need I say that this is one of my all-time faves?!?!? Gee, I have soooo many, but this really is. I'm getting woozy just looking at the gorgeous photography :) Thanks Patti!

  2. Great dish! I love Cajun food and should really cook it more.

  3. Can this be done in a slow cooker?

    1. Hi Andia! I wouldn't recommend doing these in a slow cooker since they take so little time to cook. You COULD keep them in a slow cooker on a WARM setting until ready to serve!

  4. This was so good! Not always easy to find good recipes online, but this is amazing! Thank you.


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