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–+ servings
bbq shrimp on a plate topped with parsley, green onions, and lemons

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
Cook Time: 20 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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