The Weeknight Table

New Orleans BBQ Shrimp

dariuscooks new orleans bbq shrimp
Ingredients
Seafood
  • 1 pound large shrimp, head-on, shell-on
Produce
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
Pantry / Seasonings
  • 1 tablespoon Creole seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup Worcestershire sauce
Liquids
  • 1/4 cup beer
Oils & Fats
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup olive oil
Bread
  • French bread, for serving
Instructions
Rinse the shrimp under cold water and pat them dry. Keep the heads and shells on for maximum flavor.
In a large skillet over medium heat, melt the butter and add the olive oil. Add the garlic and cook for about 1–2 minutes until fragrant, making sure it doesn’t brown.
Stir in the Worcestershire sauce, beer, lemon juice, Creole seasoning, paprika, cayenne, savory, black pepper, salt, thyme, and rosemary. Let the mixture come to a gentle simmer so the flavors can come together.
Add the shrimp and toss to coat in the sauce. Cook for 4–5 minutes, turning occasionally, until the shrimp are pink and opaque and the sauce has slightly thickened.
Remove from heat and sprinkle with fresh parsley. Toss once more to combine.
Serve immediately with plenty of French bread to soak up the sauce.
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