Ingredients for New Orleans Barbecued Shrimp
- 4 cloves garlic, minced
- 8 tablespoons (1 stick) butter
- Jumbo Shrimp
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (adjust to taste)
- Lemon, Juice Of
- 1 teaspoon Creole seasoning
- Black Pepper
- 1/2 cup beer (light beer recommended)
- Fresh Rosemary
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How to Make New Orleans Barbecued Shrimp
- Melt 4 tablespoons of butter in a medium sauté pan over medium heat. Add 4 cloves of minced garlic and sauté for 1 minute, until fragrant.
- Add 1 pound of shrimp (peeled and deveined, or with shells on) and cook for 1 minute per side, until pink.
- Increase heat to high. Stir in 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce (adjust to your spice preference), 2 tablespoons lemon juice, 1 teaspoon Creole seasoning, and 1/2 teaspoon freshly cracked black pepper.
- Add 1/2 cup beer (any light beer works well) and stir to deglaze the pan, scraping up any browned bits from the bottom.
- Reduce heat to medium-high and simmer until the sauce has reduced by half, about 5-7 minutes.
- Reduce heat to medium. Add 4 tablespoons of butter, one tablespoon at a time, whisking constantly until each addition is fully incorporated and the sauce has thickened to coat the back of a spoon. This should take about 2-3 minutes.
- Stir in 1 tablespoon fresh rosemary, chopped.
- Ladle the shrimp and sauce into bowls.
- Serve immediately with plenty of warm, crusty French bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
13g
Fat
311g
Carbs
5g
