4.6 from 44 votes
New Orleans BBQ Shrimp
In general you want to use larger shrimp here, but any size will work. I prefer real Gulf shrimp, too. If you want to play with this recipe, try the sauce on lobster or any white, firm fish.
Prep Time
30 mins
Cook Time
30 mins
Servings:
4
people
Calories:
463 kcal
Course:
Main Course, Appetizer
Cuisine:
American, Creole
Ingredients
- 1 to 2 pounds Shrimp with shells and heads if available
- salt
- 3 tablespoons bacon fat or olive oil
- 2 shallot chopped
- 4 cloves garlic chopped
- 1 teaspoon black pepper ground
- 1 lemon sliced into rounds
- 1 cup Worcestershire sauce
- 1 tablespoon rosemary optional, chopped, fresh
- 1 teaspoon thyme dried
- 1 tablespoon creole seasoning or Cajun seasoning
- 1/2 cup white wine dry
- 1 cup chicken stock or shrimp stock
- 3 tablespoons heavy cream
- 4 to 5 tablespoons butter unsalted, chilled, cut into tablespoon-sized pieces
- 3 tablespoons parsley fresh, minced
Instructions
- Peel the shrimp and remove the heads, if you have them, and set them aside. Devein the shrimp with a paring knife and salt the shrimp lightly. Set them aside.
- In a saute pan or sauce pot, heat the bacon fat over medium high heat. When it's hot, add the shallots, garlic and shrimp shells and heads. Saute, stirring often, until the shrimp shells turn pink and the shallot is translucent.
- Add the pepper, lemon, Worcestershire, rosemary, thyme, Creole seasoning, wine and stock. Bring this to a boil, then drop the heat to a simmer and reduce the mixture for about 15 minutes. Strain it, moving the liquid to a wide saute pan that will fit all the shrimp.
- Bring the mixture to a boil and let it roll for 2 to 3 minutes. You ultimately want this to be a glaze, but you still need to cook the shrimp without overcooking them, so you'll need to use your judgment; the shrimp typically need about 3 to 5 minutes in the pan, maximum. So when the sauce just barely leaves a trail when you run a spatula through the middle of the pan, add all the shrimp and toss to combine.
- Keep the shrimp moving in the sauce until it is syrupy, then turn the heat to its lowest setting. Stir in the heavy cream until it's well mixed. Now, one tablespoon at a time, swirl in the butter. Add the parsley, toss to combine one more time, and serve at once with rice, grits or bread.
Cup of Yum
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
23g
(8%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Cholesterol
331mg
(110%)
Sodium
1586mg
(66%)
Potassium
860mg
(18%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1699IU
(34%)
Vitamin C
34mg
(38%)
Calcium
281mg
(28%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 463
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 331mg | 110% |
| Sodium | 1586mg | 66% |
| Potassium | 860mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1699IU | 34% |
| Vitamin C | 34mg | 38% |
| Calcium | 281mg | 28% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.