No grill required for this New Orleans Style Barbecue Shrimp recipe.
This week the Sunday Supper gang are sharing our favorite seafood recipes. I have been dying to make this easy spicy shrimp recipe for such a long time. Wish I had made it sooner! Yum!
New Orleans Style Barbecue Shrimp
New Orleans or Creole style bbq shrimp really isn't grilled and smothered in barbecue sauce. You cook the shrimp in a big skillet on the stovetop. The "barbecue" comes from the spicy New Orleans flavored sauce the shrimp are simmered in.
If you love the flavor of spicy shrimp than you will love New Orleans Style Barbecue Shrimp.
New Orleans Style Barbecue Shrimp can be served as a main dish (which is how I eat shrimp) or could be served as an appetizer recipe.
It is messy eating so be sure to supply plenty of paper napkins.
Licking fingers is encouraged!
After all, you don't want all that spicy sauce to end up on your napkin.
Florida Pink Shrimp
Buying the best shrimp for your New Orleans Style Barbecue Shrimp can be a little tricky if you don't know what to look for when you head out to the local fish market.
If you want to enjoy the best and sweetest tasting shrimp you've ever eaten make sure you buy Florida Pink Shrimp.
Trust me I know what I'm talking about when it comes to shrimp.
Florida Pink Shrimp is available fresh or frozen. You can find Florida Pink Shrimp in most grocery stores at the seafood counter. It may also be labeled as Florida Gulf Pink Shrimp.
Frozen shrimp labels are a little trickier.
If the label states product of the US - wild caught pink shrimp odds are you have a package of frozen Florida Pink Shrimp.
Ingredients
- 1 stick butter, divided
- 5-6 cloves fresh garlic, minced
- ⅓ cup Worcestershire sauce
- ⅓ cup Louisiana Hot Sauce
- ⅓ cup white cooking wine
- 2 tablespoons fresh lemon juice (juice of 1 medium lemon)
- 1 tablespoon Creole seasoning (I used Zatarain's)
- 1 teaspoon fresh cracked black pepper
- 1 ½ pounds de-headed fresh large Florida Pink Gulf Shrimp.
- 2 whole lemons cut into wedges
- French Bread
- fresh parsley, minced
Direction
- Melt ¾ of the stick of butter in a large skillet. Add the minced garlic and saute 1 minute stirring constantly.
- Add the Worcestershire sauce, hot sauce, wine, lemon juice, Creole seasoning and pepper to the pan and bring to a simmer. Saute until thickened and reduced by half.
- Add the shrimp to the pan and cook while stirring for 5-6 minutes for large shrimp. If using medium shrimp cook for 4-5 minutes. Do not over cook or the shell will stick to the shrimp making them difficult to peel.
- Immediately remove the cooked shrimp from the pan to a serving platter pouring all the creole barbecue sauce over the shrimp.
- Garnish the platter with chopped fresh parsley and lemon wedges
- Serve with Parsley Potatoes, corn wedges, and French bread.
For more Shrimp recipes check out
- Key Lime Mustard Sauce for boiled Shrimp
- Boiled Shrimp with Spicy Garlic Dipping Sauce
- 4 Shrimp Dipping Sauce Recipes
- Shrimp Stuffed Bacon Wrapped Jalapeno Peppers
- Zucchini Shrimp Scampi Alfredo
- Shrimp Quinoa Fresh Spring Rolls
- Blackened Shrimp Scampi
- Zucchini Shrimp Scampi
Print the recipe below
New Orleans Style Barbecue Shrimp
Ingredients
- 1 stick butter divided
- 6 cloves garlic minced
- ⅓ cup Worcestershire sauce
- ⅓ cup Louisiana Hot Sauce
- ⅓ cup white cooking wine
- 2 tablespoons fresh lemon juice juice of 1 medium lemon
- 1 tablespoon Creole seasoning I used Zatarains
- 1 teaspoon fresh cracked black pepper
- 30 large fresh Florida Pink Gulf Shrimp deheaded
- 2 whole lemons cut into wedges
- 1 loaf French Bread sliced
- 1 bunch fresh parsley minced
Instructions
- Melt ¾ of the stick of butter in a large skillet. Add the minced garlic and saute 1 minute stirring constantly.
- Add the Worcestershire sauce, hot sauce, wine, lemon juice, Creole seasoning and pepper to the pan and bring to a simmer. Saute until thickened and reduced by half.
- Add the shrimp to the pan and cook while stirring for 5-6 minutes for large shrimp. If using medium shrimp cook for 4-5 minutes. Do not over cook or the shell will stick to the shrimp making them difficult to peel.
- Immediately remove the cooked shrimp from the pan to a serving platter pouring all the creole barbecue sauce over the shrimp.
- Garnish the platter with chopped fresh parsley and lemon wedges
- Serve with Parsley Potatoes, corn wedges and French bread.
Notes
- There are 20 to 30 large Florida Pink Gulf Shrimp in a pound.
