Description
Discover the rich flavors of Louisiana with this incredible BBQ Shrimp recipe. This New Orleans classic features large shell-on shrimp cooked in a bold, buttery sauce seasoned with Creole spices, garlic, and a splash of white wine. Perfect for a quick and impressive main course that brings the taste of Cajun and Creole cuisine right to your table.
Ingredients
Scale
Main Ingredients
- 1 pound large shrimp (shell-on, deveined)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Creole or Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup dry white wine or seafood stock
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat dry thoroughly to remove excess moisture.
- Make the sauce: In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add seasonings and simmer: Stir in Worcestershire sauce, lemon juice, lemon zest, Creole seasoning, smoked paprika, and cayenne pepper if using. Pour in the white wine and let the sauce simmer for 2 to 3 minutes, allowing it to slightly reduce and blend flavors.
- Cook the shrimp: Place the shrimp in the skillet in a single layer. Cook for 2 to 3 minutes on each side until they turn pink and opaque, stirring occasionally to ensure they are evenly coated with the sauce.
- Finish and serve: Remove the skillet from heat. Sprinkle chopped green onions and fresh parsley over the shrimp. Serve immediately with crusty French bread to soak up the luscious sauce.
Notes
- Keep the shrimp shells on for maximum flavor and juiciness, but feel free to peel before or after cooking for easier eating.
- Adjust the amount of cayenne pepper according to your preferred spice level.
- This recipe doesn’t involve traditional grilling or barbecuing; the term “BBQ” refers to the rich, buttery sauce typical of New Orleans-style cooking.
- Dry white wine adds depth, but seafood stock is a great non-alcoholic alternative.
