New Orleans Barbecue Shrimp
Head-on Gulf shrimp baked in a peppery Worcestershire butter — no barbecue involved, just a sauce built for mopping with French bread.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Cast-iron skillet or baking dish
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 40
- carbs
- 8
- protein
- 30
- calories
- 520
Instructions
- 1
Heat the oven to 400°F (200°C). Rinse the shrimp and pat them dry with a towel.
- 2
Melt half the butter in a skillet over medium heat with garlic, Worcestershire, black pepper, Creole seasoning, rosemary, and hot sauce. Simmer 3 minutes.
- 3
Lay the shrimp flat in the skillet. Turn them to coat evenly in the sauce.
- 4
Bake for 10–12 minutes, turning once. Take them out when the shells are pink and the shrimp are just firm.
- 5
Set the pan on the stovetop over low heat. Swirl in the remaining cold butter a few cubes at a time until glossy.
- 6
Stir in the lemon juice and taste for salt. Serve straight from the pan with bread.
Chef's tips
Use head-on shrimp if you can find them, as the heads release fat that gives the sauce its signature flavor. Coarsely crack the pepper right before cooking.
Storage
Best eaten immediately; leftovers keep 1 day refrigerated.
Reheating
Warm gently in a skillet over low heat so the butter sauce does not split.
Common mistakes to avoid
- •Peeling the shrimp, since the shells protect the meat and add flavor to the sauce.
- •Boiling the sauce too hard, which makes the butter separate.
- •Using too little black pepper, since this dish should have a bold peppery bite.
Serving suggestions
Cooked New Orleans Barbecue Shrimp?
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