New Orleans Barbecue Shrimp

Course Appetizer, Main Course

Cuisine American, Southern

Keyword barbecue-shrimp-recipe, new-orleans-barbecue-shrimp-recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 425kcal

Season shrimp with 2 tsp Cajun seasoning. Set aside. (If frozen, thawed).
Preheat a large skillet over medium heat with the olive oil. Add the onion and garlic to the pan. Saute for 1-2 minutes or just until the onion begins to soften. Add the rosemary, stirring to combine.
To the pan add shrimp in a single layer and carefully stir to coat. Cook for 1 minute on each side or until opaque. Remove from pan with a slotted spoon.
Add remaining creole seasoning, beer, Worcestershire, lemon juice, hot sauce, salt and black pepper. Cook over medium-high heat scraping any brown bits from the bottom of the pan.
Add cubed butter, whisking until completely melted. Simmer over medium-heat for 2 minutes or until it reduces slightly. Add shrimp back to pan and cook for 2 minutes.
Immediately ladle into bowls. Serve with toasted French bread garnished with parsley.

Non Alcoholic: If you aren't fond of cooking with beer, you can use seafood stock, chicken stock, or ginger ale in place of beer. (Sugar free works fine!)
Although it's not classic, you can add a splash of soy sauce or teriyaki sauce, if desired.
NOLA bbq shrimp is often made with the shells and heads intact. You can opt to cook this dish with heads on, if you prefer.
You can also use large peeled and deveined shrimp with no other adjustments needed.
Use a brand of Cajun or Creole seasoning that you already enjoy and make any adjustments to the salt in the recipe, as needed based on the sodium content of the seasoning blend used.