New Orleans BBQ Shrimp Recipe
Tender jumbo shrimp simmered in a rich, garlicky Worcestershire butter sauce. One skillet, 25 minutes, and a lot of crusty bread required.
Servings 4 people
Calories 294kcal
Ingredients
- 1 lb jumbo shrimp peeled and deveined (tail-on recommended)
- 8 tablespoons unsalted butter
- 4 garlic cloves minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun or Creole seasoning
- ½ teaspoon dried rosemary crushed
- ½ teaspoon dried oregano
- ½ cup chicken broth
- Salt and pepper to taste
- 1 tablespoon green onions sliced (garnish)
Instructions
- Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Stir in lemon juice, Worcestershire sauce, Cajun seasoning, rosemary, and oregano. Stir in broth and simmer for 2 minutes until slightly reduced. Taste and season with salt and pepper.
- Add shrimp in a single layer. Cook 2 to 3 minutes per side until pink, opaque, and curled into a C-shape.
- Remove from heat. Garnish with green onions and serve immediately in shallow bowls with crusty French bread.
Notes
Cajun and Creole blends vary in salt. Taste the sauce before adding extra salt.
Do not overcook the shrimp. They are done as soon as they curl and turn opaque.
Serve immediately with French bread to soak up the sauce.
To reheat leftovers, warm gently in a skillet over low heat with a splash of broth.
Do not overcook the shrimp. They are done as soon as they curl and turn opaque.
Serve immediately with French bread to soak up the sauce.
To reheat leftovers, warm gently in a skillet over low heat with a splash of broth.
Nutrition
Calories: 294kcal | Carbohydrates: 4g | Protein: 16g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 817mg | Potassium: 204mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 929IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg
