Louisiana Cajun BBQ Shrimp
Head-on shrimp simmered in a peppery, butter-rich sauce, perfect for mopping up with crusty bread.
Dietary
Pescatarian, Nut free
Allergens
Shellfish, Dairy, Wheat
Despite the name, this New Orleans classic has no barbecue sauce or grill involved — it's shell-on shrimp bathed in a bold, buttery sauce loaded with cracked black pepper, garlic, and Worcestershire. Serve it in shallow bowls with plenty of crusty French bread to soak up every drop of the peppery sauce.
Ingredients
- 2 pounds large shrimp, head-on and shell-on
- 1 cup unsalted butter, cut into cubes
- 8 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 2 bay leaves
- 1/4 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 loaf crusty French bread, for serving
Method
-
Rinse the shrimp under cold water and pat dry with paper towels, leaving heads and shells intact.
-
In a small bowl, combine the black pepper, cayenne, smoked paprika, oregano, thyme, and salt.
-
Melt 2 tablespoons of the butter in a 9-inch skillet over medium heat, then add the garlic and cook until fragrant, about 1 minute.
-
Pour in the white wine and scrape up any browned bits, then stir in the Worcestershire sauce, lemon juice, bay leaves, and spice mixture.
-
Add the shrimp to the skillet and toss to coat in the sauce, then simmer, stirring occasionally, until the shrimp turn pink and opaque.
-
Remove the skillet from heat and swirl in the remaining butter, a few cubes at a time, until the sauce turns glossy and slightly thickened.
-
Discard the bay leaves, stir in the parsley, and taste the sauce, adjusting salt and pepper as needed.
-
Ladle the shrimp and sauce into shallow bowls and serve immediately with crusty French bread for dipping.
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Louisiana Cajun BBQ Shrimp
Despite the name, this New Orleans classic has no barbecue sauce or grill involved — it's shell-on shrimp bathed in a bold, buttery sauce loaded with cracked black pepper, garlic, and Worcestershire. Serve it in shallow bowls with plenty of crusty French bread to soak up every drop of the peppery sauce.
35 min 4 servings 520 cal
Ingredients
- 2 pounds large shrimp, head-on and shell-on
- 1 cup unsalted butter, cut into cubes
- 8 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 2 bay leaves
- 1/4 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 loaf crusty French bread, for serving
Method
- 1
Rinse the shrimp under cold water and pat dry with paper towels, leaving heads and shells intact.
- 2
In a small bowl, combine the black pepper, cayenne, smoked paprika, oregano, thyme, and salt.
- 3
Melt 2 tablespoons of the butter in a 9-inch skillet over medium heat, then add the garlic and cook until fragrant, about 1 minute.
- 4
Pour in the white wine and scrape up any browned bits, then stir in the Worcestershire sauce, lemon juice, bay leaves, and spice mixture.
- 5
Add the shrimp to the skillet and toss to coat in the sauce, then simmer, stirring occasionally, until the shrimp turn pink and opaque.
- 6
Remove the skillet from heat and swirl in the remaining butter, a few cubes at a time, until the sauce turns glossy and slightly thickened.
- 7
Discard the bay leaves, stir in the parsley, and taste the sauce, adjusting salt and pepper as needed.
- 8
Ladle the shrimp and sauce into shallow bowls and serve immediately with crusty French bread for dipping.
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