It’s Fat Tuesday! So there is no better way to celebrate the end of Mardi Gras than with a New Orleans specialty.
New Orleans Barbecue Shrimp is one of my favorite dishes to whip up for Mardi Gras.
I have always thought it funny that New Orleans barbeque shrimp has no barbecue sauce in it! Instead the shrimp is cooked in a tasty garlic butter sauce flavored with Worcestershire and black pepper.
This is one of those messy dishes that can only be eaten with your hands and with crusty French bread on the side to sop up that finger-lickin-good sauce. Every time I serve it there are absolutely no leftovers.
Barbecue shrimp can be prepared in a cast iron skillet or on the grill. I like to make mine on a grill for two reasons. First, the grill imparts a delicious smoky flavor to the dish. Second, it keeps my kitchen free of any fishy or smoky smells.
This dish gets a kick from the use of Creole seasoning. When using Creole seasoning, keep in mind that it is fairly salty. If you want a spicier version of the dish, I would suggest adding more black pepper, Worcestershire, and hot sauce to taste rather than more Creole seasoning.
When cooking the shrimp, be careful not to overcook the shrimp or it will be chewy. Shrimp is done when it turns pink. Another tip is to marinate the shrimp at least 30 minutes but no more than 1 hour. If you marinate it too long, the salt in the Creole seasoning will actually start to cook the shrimp and make it tough and rubbery.
One last word of advice on making this dish … don’t forget the bread! I think the butter sauce is my favorite part!
This is Jennifer Chandler with The Weekly Dish. Happy Mardi Gras!
New Orleans Style Barbecue Shrimp
- 2 pounds large shrimp, in the shell
- 4 tablespoons Creole seasoning, divided
- 3 tablespoons olive oil
- 1/4 pound (1 stick) unsalted butter, divided
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly ground black pepper
- 1/2 cup dry white wine
- 1/4 pound (1 stick) unsalted butter, chilled and cut into small pieces
- Vegetable oil, for the grates
In a large non-reactive bowl toss the shrimp with 3 tablespoons of Creole seasoning and the olive oil. Cover and refrigerate for at least 30 minutes or up to 1 hour.
In a medium sauté pan over medium-high heat, melt 1 tablespoon of the butter. Add the garlic and sauté until just fragrant, do not brown. Add the Worcestershire sauce, lemon juice, remaining 1 tablespoon of Creole seasoning, and pepper. Add the white wine and stir to deglaze the sauté pan. Cook until reduced by half.
Reduce the heat to medium-low and add the butter one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat a spoon. Keep warm.
Preheat a clean grill with a grill basket or screen to medium with the lid closed for 8 to 10 minutes. Lightly oil the grill basket or screen.
Place the shrimp in a single layer on the grill basket or screen. Close the lid and cook, turning once, until the shrimp turn pink, about 2 to 3 minutes per side.
Transfer the shrimp to a large bowl. Pour the warm sauce over the top and toss to coat.
Serve warm with crusty French bread.
Serves 4.
Tip: If you don’t have a grill basket or screen, you can cook the shrimp on skewers to prevent them falling through the grates.
Recipe from Simply Grilling by Jennifer Chandler.
