Sunday, March 30, 2014

New Orleans Barbeque Shrimp


This is a delicious and easy recipe which features sautéed shrimp in a Worchestershire-spiked butter sauce. It is done in a skillet with no grill involvement, and is perfect for a meal to whip up after work. I made several adjustments to the original recipe, one of which was reducing the butter to just 1/2 cup. which was a reduction from the 1 -1/2 cups that it called for.

New Orleans Barbeque Shrimp
1-1/2 to 2 lb raw shrimp, unpeeled
1/2 c Worchestershire sauce
2 tbsp fresh lemon juice (I didn't have lemon and used lime)
1 tsp black pepper
1 tsp cayenne pepper
2 tsp Luzianne Creole seasoning
1 tsp minced garlic
1/2 tsp salt
1/2 cup cold butter, cut into small pats
French bread as accompaniment

In a large skillet, combine shrimp, Worchestershire, lemon juice, black pepper, cayenne, Creole seasoning, and garlic and cook and stir over medium high heat until the shrimp turn pink, about 2 minutes. Reduce heat to medium and stir in butter , a few pats at a time, adding more only after the butter has melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Combine shrimp in Worchestershire, garlic, lemon juice, and spices in a large skillet and cook on medium high heat.

Sautée until pink and reduce heat to medium.
Add butter a few pats at a time and stir in. OMG.

I fixed fresh white corn on the cob as a side dish.

Ahhhh...

Place shrimp in a soup or pasta bowl and pour sauce over it. Serve with French bread.

This recipe far exceeded my expectations in terms of flavor, especially considering the ease of preparation. We ate it out on the porch with a little Norah Jones on the side. Fabulous.

9 comments:

Chris and Rebecca Lee said...

looks delicious! may try it next week. where do you get your shrimp? grocery or special seafood market?

Vickie said...

Thanks Rebecca! I'm glad you asked that because I meant to say that I bought the shrimp at Publix, which is one of my favorite grocery stores here in B'ham. It was unpeeled but deveined, and the slit across the top made it easier to pull off the shells.

Diedra said...

This sounds excellent!

Courtney said...

hello- I was browsing blogs and ran across yours- you are so creative and I really like your blog.:)

Vickie said...

Thanks Diedra and Courtney!

Anonymous said...

Is there any reason you did not use peeled & deveined shrimp. I guess I am a little lazy. The recipei sounds good and I will try it soon.

Vickie said...

The original recipe calls for the shrimp to be unpeeled, maybe to keep it from drying out or becoming tough. I agree that it would be easier if the shrimp were peeled.

Finelly said...

I know your recipe says NOLA, but this must an Alabama thing. My mother-in-law (who lived in Bham for many years) gave us a similar recipe and it is so good! We usually cut corners and peel the shrimp just to make it less of a mess eating, but I must say, the shrimp does come out a bit dry this way.
Great recipe...I'm going to try it this way next time! :)

Gisele Grenier said...

Vickie!!!! thank you so much for posting this recipe. Going to head to Fortino's to pickup some Tiger Shrimp and will make this for supper tonight.