New Orleans-Style BBQ Shrimp

This easy Creole dish is great as an appetizer or entree. This dish is cooked very fast, so preparation is key.

This sautéed barbecue shrimp in a Worcestershire-spiked butter sauce is one of those dishes you can throw together at a moment’s notice.

New Orleans Barbecue Shrimp has actually very little to do with barbecue. Popular in Louisiana, the dish refers to sautéed shrimp in a Worcestershire-spiked butter sauce. Typically made with an insane amount of butter, the shrimp are served shell-on so you eat with your hands. It’s incredibly delicious but not very practical for a family dinner, so this is my simple and easy-to-eat version. Butter is still the main ingredient in the sauce but I’ve scaled the amount way back. If you keep shrimp in your freezer, it’s one of those dishes you can throw together at a moment’s notice. And, bonus, kids love it!

Tips for making New Orleans-Style BBQ Shrimp

  • This is a fairly salty dish. If you want it to be less salty, try using reduced-sodium Worcestershire sauce or a reduced-sodium Creole seasoning.
  • You may want more heat. If so add a little extra cayenne pepper or serve it with Tabasco sauce.
  • If you can get your hands on shrimp with the heads still on, use them for this recipe. The heads will add even more flavor to the sauce.

To Make this Recipe You’Il Need the following ingredients:

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