New Orleans BBQ Shrimp (Printable)

Gulf shrimp cooked in a flavorful Creole sauce with French bread to soak up the rich juices.

# What You'll Need:

→ Seafood

01 - 2 lbs large raw shrimp, shell-on, deveined

→ Sauce

02 - 8 tbsp (1 stick) unsalted butter
03 - 1/4 cup olive oil
04 - 4 cloves garlic, minced
05 - 2 tsp Worcestershire sauce
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp Creole or Cajun seasoning
08 - 1 tsp smoked paprika
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt
11 - 1/4 tsp cayenne pepper
12 - 1/2 tsp dried thyme
13 - 2 green onions, thinly sliced
14 - 2 tbsp chopped fresh parsley

→ To Serve

15 - 1 large French baguette, sliced

# How to Make It:

01 - Rinse shrimp thoroughly under cold water and pat dry with paper towels. Keep shells intact to maximize flavor during cooking.
02 - Place a large skillet over medium heat. Add butter and olive oil, allowing butter to melt completely and fats to combine.
03 - Add minced garlic to the hot fat mixture. Sauté for approximately 1 minute until fragrant, being careful not to brown or burn the garlic.
04 - Pour in Worcestershire sauce and fresh lemon juice. Sprinkle in Creole seasoning, smoked paprika, black pepper, salt, cayenne pepper, and dried thyme. Stir vigorously to create a unified spice blend.
05 - Add prepared shrimp to the skillet, tossing thoroughly to ensure even coating with the seasoned sauce. Cook for 3 to 4 minutes per side until shells turn pink and flesh becomes opaque throughout.
06 - Scatter sliced green onions and chopped fresh parsley over the shrimp. Cook for an additional 1 minute to wilt greens slightly and release their aromatic oils.
07 - Transfer shrimp连同 all cooking sauce to a large serving bowl or platter. Arrange French bread slices alongside for dipping into the rich, spiced butter sauce.

# Expert Advice:

01 -
  • The sauce is pure magic and creates the kind of restaurant quality dish that makes people think you spent hours cooking
  • Its forgiving enough for a Tuesday night but impressive enough for dinner guests who request it again and again
02 -
  • Do not overcook the shrimp or they will become rubbery and tough. They cook fast so watch closely.
  • Shell-on shrimp can be messy to eat but the sauce payoff is absolutely worth it.
03 -
  • Have everything prepped before you start cooking because this recipe moves fast once you hit the heat
  • Put a damp paper towel under your serving platter to keep it from sliding around during the messy peeling process

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