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New Orleans-Style BBQ Shrimp

  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

DESCRIPTION

Developed in the 1950’s at Pascal’s Manale, this iconic New Orleans dish isn’t made on a grill, with coals or on anything resembling a BBQ. It got its name because of the lovely brick color of the final dish. It is spicy, buttery and oh, so delicious!


Ingredients

Scale
  • 2 lb. (21 – 25 count) shrimp, shells on
  • 4 tsp. Creole seasoning, divided
  • 2 tsp. black pepper, divided
  • 1/4 cup extra virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1/4 cup Worcestershire sauce
  • 2 bay leaves
  • 1/2 tsp. hot sauce, Crystal or Tabasco
  • 2 Tbsp. butter
  • 1 Tbsp. chopped chives

Instructions

  1. Peel the shrimp, leaving the tails attached reserving the shells. Set the shells aside.
  2. Place the shrimp in a large bowl, sprinkle with 3 teaspoons Creole seasoning and 1 teaspoon of black pepper. Stir to coat the shrimp. Set aside.
  3. In a large skillet over medium-high heat, heat the oil. Add the reserved shrimp shells and sauté for 5 minutes. Remove the shells with a slotted spoon and discard. Make sure as much of the oil remains in the pan as possible.
  4. Add the onions and garlic and sauté for 1 minute.
  5. Add the wine, Worcestershire sauce, remaining teaspoon of Creole seasoning, remaining teaspoon of pepper, bay leaves, and hot sauce. Simmer for 10 minutes.
  6. Add the shrimp and cook 5 minutes stirring frequently.
  7. Add the butter and cook for an additional 2 minutes until the butter has melted completely. Don’t overcook your shrimp or they will be tough.
  8. Spoon into a wide soup bowl and garnish with chives.
  9. Serve with crusty French bread to sop up the wonderfully spiced, buttery sauce.

Notes

  • You can substitute peeled and deveined shrimp for the shell on shrimp. Just skip step three.