Indulge away with this buttery, creamy, spicy New Orleans Barbeque Shrimp, that has nothing to do with a grill by the way. They do things their own way in New Orleans, and that way is the tasty way!
The first time I had this New Orleans Barbeque Shrimp was somewhere in the mid 90’s, and I still remember tasting it to this day. It was one of those moments that went like, “Where have you been all my life?!!”
The first time I had this dish was somewhere in the mid 90’s and I still remember tasting it to this day.
It was one of those moments that went like, “Where have you been all my life?!!” It was when I worked for a small branch office of a huge barge company, and we got to go to an upscale restaurant for our Christmas party.
Well upscale to us normal folks anyway, culinary excellence and supreme service is their specialty. Not something you easily forget when you get to taste something that good and you crave it years later.
Since this has been rolling around in the back of my head for so long, we went on a search to try and make something similar and I’m not sure this is it 100 percent, but it’s damn good too. This is our interpretation of Mr. B’s Bistro BBQ Shrimp from New Orleans.
Now I’m going to warn you, it’s a lot of butter, but your not going eat the whole entire bowl by yourself, right?
Moderation, is key… AND they don’t call it “Fat Tuesday” for nothing. This is a celebration, one last shot of indulgence before you have to give everything up for Lent.
That’s what Mardi Gras is all about!!
So with that said, indulge away with this buttery, creamy, spicy New Orleans Barbeque Shrimp, that has nothing to do with a grill by the way.
They do things their own way in New Orleans, and I have a special place in heart for Cajun cuisine.
Coming up next is dirty rice, and it will be linked here as soon and we get that one put together in to it’s own post (and here is the recipe for Cajun Dirty Rice, as promised!), since that is what we had with this dish.
In the meantime, there’s a Jambalaya with Shrimp Sausage and Ham recipe we did up some time ago that you can check out.
What can you serve with this New Orleans Barbeque Shrimp?
- Make any day Mardi Gras by pairing with some Cajun Dirty Rice
- Do not forget some good crusty French bread. You will need it to mop up all the buttery goodness of the sauce that drips off the shrimp.
- No Mardi Gras party would be complete without a cocktail, This Blackberry Bourbon Lemonade would be perfect to wash everything down with!
- Although you can use frozen shrimp to make this New Orleans Barbeque Shrimp, fresh shrimp, if you can find them, will bring even more flavor to the party.
- If you have trouble finding jumbo shrimp, feel free to use large shrimp. Just be sure to use a full pound, or you will need to make adjustments to all of the other ingredients.
- Leaving the tails on your shrimp will also add more flavor, and it just makes everything look prettier.
- Most Creole seasonings that are available at the grocery store contain a LOT of salt. This is why you need to use unsalted butter when making this dish.
If you LOVE this New Orleans Barbeque Shrimp recipe, try this Jambalaya with Shrimp, Sausage, and Ham OR this recipe for Shrimp Po’Boys with Rémoulade Sauce, another New Orleans favorite! We also have another barbecue shrimp recipe, Hawaiian Shrimp Kabobs. This one actually makes use of a grill)!Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
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- 1 pound jumbo shrimp
- 1/2 cup Worcestershire sauce
- Juice from 2 lemons
- 2 teaspoons cracked black pepper
- 2 teaspoons Creole seasoning (I used Tony Chachere)
- 2 teaspoons Crystals Louisiana Hot Sauce
- 1 teaspoon minced garlic
- 1 1/2 cups (3 sticks) cold unsalted butter, cubed
- 2 tablespoons fresh chopped parsley
- French bread for dipping
- Peel the shrimp, leaving only their tails attached.
- In a large skillet combine Worcestershire, lemon juice, black peppers, Creole seasoning, hot sauce and garlic and cook over moderately high heat, when hot add shrimp and cook 2-3 minutes until shrimp turn pink, about 1 minute on each side.
- Reduce heat to simmer and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted.
- Remove skillet from heat. Place shrimp in a bowl and pour sauce over top and garnish with parsley. Serve with French bread for dipping.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 294Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 251mgSodium 2150mgCarbohydrates 30gFiber 2gSugar 13gProtein 28g
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