Description
Experience the bold flavors of New Orleans with this delicious BBQ Shrimp recipe. Juicy shrimp are simmered in a savory sauce of Worcestershire, beer, garlic, and Cajun spices, then finished with butter and fresh herbs. Perfectly paired with crusty French bread for sopping up the flavorful sauce, this dish offers a spicy, smoky, and indulgent taste of Cajun cuisine in just 20 minutes.
Ingredients
Units
Scale
Seafood and Liquids
- 1/3 cup Worcestershire sauce
- 1/3 cup Amber beer (recommended: Abita)
- 2 lbs large shrimp (16-20 count or bigger), peeled or unpeeled
- 1 tablespoon lemon juice (or more to taste)
Aromatics and Spices
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon minced fresh rosemary
- 1 tablespoon Cajun or Creole seasoning
- 1 teaspoon coarsely cracked black pepper
- Several dashes of hot sauce (to taste)
Butter and Herbs
- 14 tablespoons (1-3/4 sticks) unsalted cold butter, cut into cubes
- 4 scallions, thinly sliced (dark and light green parts only)
- 1 tablespoon minced fresh parsley
Additional
- Salt to taste
- Crusty French bread for serving
Instructions
- Combine ingredients and bring to boil: Add Worcestershire sauce, beer, garlic, bay leaf, rosemary, Cajun seasoning, black pepper, and hot sauce to a large sauté pan with a lid. Bring the mixture to a boil over medium-high heat.
- Add shrimp and lemon: Add the shrimp and lemon wheels to the pan, toss to coat evenly, then cover with the lid. Cook until shrimp are just done, about 3-5 minutes depending on size.
- Finish the sauce: Remove the lid, stir in lemon juice, then turn off the heat. Add the butter cubes and stir continuously until melted and the sauce emulsifies. Taste and adjust seasoning with salt and more lemon juice if desired.
- Serve: Transfer the shrimp and sauce to a serving dish. Garnish with sliced scallions and parsley. Serve immediately with plenty of crusty bread for dipping and sopping up the sauce.
Notes
- To avoid alcohol, replace the beer with shrimp, chicken, or vegetable stock or plain water.
- Use a low-salt Cajun or Creole seasoning to prevent an overly salty dish.
- Traditional head-on unpeeled shrimp enhances flavor, but peeled shrimp can be used as a convenient alternative. Wild-caught American Gulf shrimp is recommended for authenticity and taste.
Nutrition
- Serving Size: 1/5 of the dish (approx 1 cup with sauce)
- Calories: 443 kcal
- Sugar: 3g
- Sodium: 1272mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 313mg
