"Before The Night Is Over" New Orleans BBQ Shrimp

This BBQ shrimp dish doesn’t involve a grill or bbq sauce, but it is FIRE!!! Succulent shrimp dripping in rich, decadent sauce New Orleans style.

In New Orleans, BBQ shrimp means something different. It’s a Worcestershire sauce-based sauce with butter, cream, and creole spices that both smells good and tastes good. The sauce is serious business, don't take my word - try it and you'll be in love.

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Cooking Ingredients

• Shrimp
• Butter
• Yellow Onions
• Garlic cloves
• Creole Seasoning
• Bay leaf
• Worcestershire sauce
• White Wine
• Heavy cream
• Lemon juice
• Parsley
• Green onions
• Stock
• Black Pepper

Cooking Instructions

Season the shrimp with your creole spice mix. Set aside.

Heat pan on medium heat. Add butter or your fat of choice. Once heated added the diced onions and minced garlic. Saute for 3-4 minutes.

Onions should be somewhat translucent. Add the black pepper, lemon juice, Worcestershire sauce, wine, stock (shrimp or chicken), creole seasoning and bay leaf. Quickly bring to a boil then reduce to a simmer cooking for about 15 minutes. This is the basis of your sauce. It should be reduced by about half at this point. Strain the liquid into a medium bowl and set aside.

Clean the pan or use a second pan; it’s your choice, but I prefer to limit this dish to one pan only. Heat the pan on medium, then add a tablespoon of butter. 

After the butter melts, add the shrimp and saute 2-3 minutes. The shrimp will start to change color pretty quickly so be ready to flip.

Add the reserved sauce back to the pan with the shrimp. Continue cooking as the sauce reduces even further to a thicker consistency (about 3-4 minutes). Mix in the heavy cream and stir well. Add some additional butter, then mix in.

Taste and adjust seasoning as needed. Garnish with the parsley and green onions. Serve with French bread.

COOKING CONSIDERATIONS AND TIPS

To make your own Creole/cajun seasoning mix together paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, salt and pepper. Dial the cayenne up or down depending on your heat preference.

Time permitting cut a slit down the back of the shrimp to butterfly them. This creates more surface area for the delicious sauce to coat.

I prefer to buy frozen shrimp and then defrost on my own. “Fresh” shrimp you buy from the grocery store counter is usually defrosted shrimp that you have no way of knowing how long it has sat out.

This recipe is all about the sauce - you’ll want to make enough so you can use it for brunch tomorrow or if you have some bread around you’ll be steady sopping 

At minimum cook the shrimp with the tail on. Makes it easier to eat with your hands

I typically leave shell on. Makes it easier to protect the moisture of the shrimp. However, if making for guests definitely remove the shells to avoid messy hands when peeling post cooking.

You can prep the green onions and parsley while the sauce is cooking down

Worcestershire sauce is the key ingredient in the sauce. It gives it color and flavor. I include at least a ¼ cup but mostly ½ cup.

Sauce cook time will vary depending on skillet and stovetop. The key is to bring to a boil then reduce to more of a simmer. Reduce by at least half. 

Straining is optional. If I’m adding to grits I don’t strain. If making stand alone then yes

Serve as is, with pasta or over grits. I always intentionally make enough for next days leftovers. These shrimp could be an appetizer serving ahead of red beans and rice.

MORE SHRIMP BASED RECIPES

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New Orleans BBQ Shrimp

This BBQ shrimp dish doesn’t involve a grill or bbq sauce, but it is FIRE!!! Succulent shrimp dripping in rich, decadent sauce New Orleans style.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Course: Appetizer

Cuisine: Creole

Servings: 6 people

Calories: 270kcal

Author: Marwin Brown

Ingredients

• ▢ 1 pound uncooked shrimp peeled, deveined with tail on
• ▢ 3 tablespoons fat bacon fat, duck fat, butter, etc.
• ▢ 1 medium yellow onion chopped
• ▢ 4 cloves garlic chopped
• ▢ ½ tablespoon ground black pepper
• ▢ 2 tablespoon creole or cajun seasoning
• ▢ 1 Bay leaf
• ▢ ½ cup Worcestershire sauce
• ▢ ½ cup Dry white wine
• ▢ ¼ cup lemon juice
• ▢ 1 cup stock shrimp or chicken
• ▢ 3 tablespoons heavy cream
• ▢ 3 tablespoons butter unsalted
• ▢ 3 tablespoons minced fresh parsley
• ▢ 2 green onions chopped

Instructions

• Heat pan on medium heat. Add the butter or bacon fat and once heated add the onions and garlic. Saute 3-4 minutes.
• Add the pepper, lemon juice, Worcestershire sauce, bay leaf, wine, stock, and Creole seasoning. Bring to a boil then lower heat to a simmer for 15 minutes. This should reduce liquid by about half. Strain the liquid into a medium bowl and set aside.
• Season the shrimp with the creole seasoning and set aside.
• Clean the original pan, heat on medium, then add 1 tablespoon butter and melt.
• Add shrimp and sauté 1-2 minutes as shrimp changes color.
• Add the reserved sauce back and reduce to an even thicker consistency (3-4 minutes)
• Mix in the heavy cream stirring well. Add remaining butter. Mix in.
• Taste and adjust seasoning as necessary. Garnish with green onions and parsley. Serve as is with French bread or over grits.

Video

Notes

I prefer to buy frozen shrimp and then defrost on my own. “Fresh” shrimp you buy from the grocery store counter is usually defrosted shrimp that you have no way of knowing how long it has sat out.

This recipe is all about the sauce - you’ll want to make enough so you can use it for brunch tomorrow or if you have some bread around you’ll be steady sopping 

At minimum cook the shrimp with the tail on. Makes it easier to eat with your hands

I typically leave shell on. Makes it easier to protect the moisture of the shrimp. However, if making for guests definitely remove the shells to avoid messy hands when peeling post cooking.

You can prep the green onions and parsley while the sauce is cooking down

Worcestershire sauce is the key ingredient in the sauce. It gives it color and flavor. I include at least a ¼ cup but mostly ½ cup.

Sauce cook time will vary depending on skillet and stovetop. The key is to bring to a boil then reduce to more of a simmer. Reduce by at least half. 

Straining is optional. If I’m adding to grits I don’t strain. If making stand alone then yes

Serve as is, with pasta or over grits. I always intentionally make enough for next days leftovers.

Nutrition

Calories: 270kcal | Carbohydrates: 11g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 220mg | Sodium: 1028mg | Potassium: 385mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1744IU | Vitamin C: 15mg | Calcium: 164mg | Iron: 4mg

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