New Orleans-Style Barbecue Shrimp Recipe

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This spicy, indulgent dish can be ready in about 15 minutes. Just don’t forget the napkins because the saucy shrimp are traditionally served with the heads and peel on. (Don’t want the mess? Go ahead and peel and remove the heads before cooking.) This recipe is from "Mr. B's Bistro Cookbook,” which features recipes from the Brennan family restaurant in the New Orleans’s French Quarter. Use your favorite brand of Creole seasoning or make your own (see related recipe). Add a crisp green salad to balance the rich shrimp, if you like.

Don't use small or medium shrimp or you will end up with overcooked crustaceans. Extra large (23-30 per pound) or jumbo (13-21 per pound) are best.

Refrigerate for up to 2 days.

Adapted from “Mr. B's Bistro Cookbook” by Cindy Brennan (Mr. Bistro’s Inc, 2014).

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 15 mins

Step 1

In a large skillet over medium-high heat, combine the shrimp, Worcestershire, lemon juice, ground and freshly cracked black pepper, Creole seasoning and garlic. Cook, tossing and moving shrimp until they turn pink and start to curl, about 1 minute on each side.

Step 2

Add the butter, a few cubes at a time, stirring frequently, but gently, and adding more only after each addition completely melts. Do not let the mixture come to a boil; adjust the heat as needed.

Step 3

When all of the butter has melted, remove the skillet from the heat. Divide the shrimp evenly in each bowl and spoon sauce over each portion. Serve with plenty of crispy, warm bread for dipping.

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Nutritional Facts

Per serving (8 shrimp and a scant 1/2 cup sauce)

Calories
697
Fat
67 g
Saturated Fat
42 g
Carbohydrates
9 g
Sodium
573 mg
Cholesterol
306 mg
Protein
13 g
Fiber
1 g
Sugar
4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Mr. B's Bistro Cookbook” by Cindy Brennan (Mr. Bistro’s Inc, 2014).

Tested by Ann Maloney.

Published February 28, 2022

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Chauncey Koziol

Update: 2024-08-13

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