New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'

Savor the Rich and Zesty Flavors of New Orleans-Style Barbecue Shrimp

Embark on a culinary journey to Louisiana with this New Orleans-Style Barbecue Shrimp recipe, combining plump, juicy shrimp with a buttery, garlicky sauce that sings with Creole intensity. Whether you’re planning a cozy family dinner or a lively weekend feast, this dish captures the spirit of the Big Easy right in your own kitchen. Perfect for sharing around the table alongside crusty bread, rice or grits—ready to dive into something seriously delicious? Let’s get started.

Bold and Buttery: Your New Favourite New Orleans Style Barbecue Shrimp Dish

The New Orleans-Style Barbecue Shrimp isn’t about the grill at all; it’s about deep flavour, succulent shrimp and a sauce you’ll want to mop up. With a rich base of butter, garlic, lemon and hot sauce, this dish brings together Cajun-Creole spices and straightforward technique so any home cook can nail it. And don’t worry—while it looks fancy, the steps are simple.

Pro Tips for Perfect New Orleans-Style Barbecue Shrimp

1. Use large shrimp (head-on if you can): The shells (and heads) deepen the flavor of the sauce. Once Upon a Chef+2Coley Cooks+2
2. Don’t hold back on butter: The richness of the sauce comes from it. mrbsbistro.com+1
3. Sauce matters: The liquor-forward, Worcestershire sauce-spiked base is what gives this dish its edge. Coley Cooks
4. Serve with crusty bread: You’ll want something sturdy to sop up every drop of that luscious sauce. Spicy Southern Kitchen
5. Have lots of napkins ready: This dish is meant to be enjoyed with abandon—peel, dip, relish.

New Orleans-Style Barbecue Shrimp Recipe:

• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Servings: 4
• Equipment: Large skillet (preferably cast-iron), wooden spoon or spatula, measuring spoons, a mixing bowl for seasoning if you prefer, serving platter

With this dish, your kitchen becomes a vibrant Louisiana kitchen—bursting with spice, butter, garlic, and the joyous mess of shared food.

Ingredients:

• 2 pounds large head-on shrimp (or shell-on if heads unavailable)
• 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 (to taste)
• 1 lemon, quartered (juice removed and reserved)
• ⅓ cup beer
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup butter (room temperature)
• Crusty bread, for serving

Directions:

1. Season the shrimp ahead: Sprinkle the shrimp with 1 tablespoon of the Creole seasoning. You may do this up to an hour ahead of cooking.
2. Preheat skillet and oil: Place a large skillet over high heat and add the oil. Heat briefly until shimmering.
3. Sauté garlic and rosemary: Add the chopped garlic and fresh rosemary to the pan. Stir to lightly brown the garlic, watching carefully to prevent burning.
4. Add shrimp and flavourings: Add the shrimp, remaining seasoning (1 tablespoon), Worcestershire sauce, hot sauce and reserved lemon juice along with the lemon quarters. Stir gently to mix ingredients.
5. Pour in beer and reduce: Add the beer and stir to release any bits stuck to the skillet bottom. Bring mixture to a boil and reduce while shaking the pan. Cook the shrimp about 2 to 2½ minutes depending on size; adjust salt and pepper to taste. At the end, the liquid should have the consistency of a sauce.
6. Whisk in butter: Quickly reduce heat, then whisk in the room-temperature butter until it melts into the sauce and becomes thick and emulsified. Taste and adjust seasoning if desired. Remove lemon quarters.
7. Serve immediately: Transfer the shrimp with sauce to a serving platter. Provide lots of crusty bread to soak up the sauce, lots of napkins and finger-bowls if you like. Garnish each serving with a wedge of lemon.

Ready to Enjoy!

This dish serves up the bold, unapologetic flavours of New Orleans—with buttery sauce, garlic punch, spice heat and succulent shrimp leading the charge. It’s an experience, not just a meal. And while you relish every bite, feel free to explore other recipes too—like the one for candied carrots that pairs well with bold mains, or the comforting slow-cooker chicken and gravy for a full-on Southern feast. You might also like the decadent million dollar cake for dessert, or complement this shrimp dish with a slice of moist cornbread on the side. Drive the flavour, enjoy the sauce, and dig in!

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