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  • Kelly Marshall

New Orleans BBQ Shrimp


Just thinking of this dish is making my mouth water. I was first introduced to New Orleans style BBQ shrimp by my Aunt Melissa who sent me the recipe, which I tried at home and immediately fell in love. There's no way to describe how delicious this combo of buttery lemon, Worcestershire, rosemary and garlic, is. It's just. Wow.


The dish is meant to be eaten from the pan or a shared dish, along with a hunk of fresh, crusty bread to dip in the buttery, lemony, smoky sauce. Every time I make this dish I wish there was more bread, more sauce, more shrimp. Makes a great appetizer, or with a fresh side salad, a great entree.


Ingredients:


1 stick Butter, cut into small pieces

3 cloves Garlic, minced (about 1 TBS)

1 TBS finely chopped fresh Rosemary

1/3 cup fresh Lemon Juice (from 2 lemons), rinds reserved & sliced into super thin strips

1/4 cup Worcestershire sauce

1 1/2 tsp Hot Sauce

1 LB Large Shrimp, peeled & deveined, tails on

1/2 tsp kosher salt

Fresh ground pepper

Crusty Bread


Directions:

  1. Heat a cast iron skillet over medium high heat and add butter, cooking until melted & foamy

  2. Add garlic, rosemary, lemon juice, and lemon rinds

  3. Stir in Worcestershire and hot sauce and bring to a simmer

  4. Season shrimp with salt and pepper and add to skillet

  5. Cook, turning occasionally, until shrimp is opaque and firm to touch (3-4 mins)

  6. Serve immediately with bread for dipping into buttery goodness





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