Best Practices BBQ Shrimp from New Orleans
If possible, choose wild caught shrimp over farm bred shrimp.
Leave the shells on since they add flavor to the sauce and make them messy to eat.
If you want to devein the shrimp, cut longitudinally through the top of the shell with kitchen shears. This will allow you to access the vein.
Don’t be shy with the seasonings; New Orleans cuisine is designed to be flavorful.
If you buy Cajun or Creole seasoning at the store, aim for one with a reduced salt concentration. Better still, make your own using our Creole Seasoning recipe.
Shrimp – Nice big ones.
Butter – Plenty of it.
Aromatics – Garlic and scallions.
Herbs and spices – Creole seasoning, bay leaves, dried oregano, fresh thyme, salt, pepper, and some fresh parsley for garnish.
Flavor enhancers – Worcestershire sauce, beer, lemon, hot sauce, heavy cream.
How to Make New Orleans BBQ Shrimp
Start by building the sauce. Melt some butter in a skillet, then sauté the garlic and white parts of the scallions for a couple of minutes.
Add in remaining butter along with worcestershire sauce, Creole seasoning, oregano, lemon slices, bay leaves, pepper, hot sauce and thyme. Once butter is fully melted, mix everything well and cook 2-3 minutes.
Add beer and salt. Increase the heat and simmer for a few minutes.
Time for the shrimp. Smother them in the butter sauce and cook for a few minutes, till they have cooked through.
Stir in the heavy cream Garnish with parsley and the green parts of the scallions, and give everything a good squeeze of lemon juice.