You'll think you've been transplanted to Bourbon Street when you taste this delicious New Orleans BBQ Shrimp! And, it's so easy that you can make it on busy weeknights!
My father-in-law is famous for this new orleans-style barbecue shrimp. When he tells people he's planning to make it, they literally jump up and down! Okay, I'm the only one who does this, but when you have a dish that people anticipate eating when they're at your house, you truly have something to be proud of.
This New Orleans BBQ Shrimp isn't barbecued in the sense we typically think of. It's not grilled. It's not slathered in sweet barbecue sauce. This recipe is very similar to the recipe served at Pascal's Manale restaurant in New Orleans, where the dish originated. But, honestly, it's easier!
It's baked in the world's most delicious butter sauce. Butter, olive oil, lemon juice, garlic worcestershire sauce, creole seasoning, bay leaves, black pepper and cayenne pepper are combined then poured over the top of the shrimp and then baked in the oven. The sauce seeps into the shrimp, the shrimp shell locks in the spices.
First, you place the shrimp in a shallow baking dish.
Combine butter, lemon juice, olive oil and spices in a small saucepan and get to a rolling boil over medium-high heat.
Then, place shrimp in a large casserole dish or dutch oven and pour sauce over the top of the shrimp. You'll only need to bake for about 20 minutes. Watch the shrimp cook in the oven while you pour yourself a nice glass of wine or make a fresh green salad.
I typically use fresh shrimp if I can find it. For the size of the shrimp, I prefer medium shrimp (30-35) for this recipe. You can select either peeled OR deveined raw shrimp, depending on your preference. I do not think this is a good way to use jumbo shrimp. I like to maximize the surface area of shrimp that touches the delicious buttery bath!
Like all recipes, you have the option to make some fun additions. Here's a great addition that I've added with success:
- A splash of white wine
- Top with green onions once baked for garnish
- Add lemon slices once baked for garnish
- Add fresh rosemary once baked and stir to allow the herb to become fragrant
- If you are concerned about the butter content, substitute a portion of butter for shrimp stock or seafood stock.
I need to reiterate that you are going to want to pick up a big loaf of french bread to go with this shrimp! Don't let the butter content scare you. Kind of like mussels, there is a TON of extra sauce to sop up. You may want to tear your hot french bread into small chunks to make it easier to grab while you're eating.
Also, grab a big bowl for the shrimp shells! Eating this barbecue shrimp recipe is a FUN, communal experience!
- 1 lb large shrimp, raw, shell-on (preferably)
- ¾ lb butter
- 1 tbsp olive oil
- 2 tbsp fresh garlic, finely diced
- juice of 1.5 large lemons
- 1.5 tbsp Worchestershire sauce
- ½ tbsp paprika
- 1 tbsp black or white pepper
- ½ tsp oregano
- ½ tsp rosemary
- ¼ tsp basil
- ¼ tsp salt
- a dash of hot sauce
- Preheat oven to 375 degrees.
- Line a shallow baking pan (I use a 9x9'' pyrex pan) OR a dutch oven with raw shrimp.
- In a small saucepan, melt butter over low heat.
- Add olive oil and garlic. Gently saute for 1-2 minutes, until garlic is softened, but not browned.
- Add lemon juice, Worcestershire sauce and seasonings. Heat over low-medium heat for about 5 minutes, until the liquid starts to bubble.
- Pour hot liquid over shrimp in casserole dish and place in oven to bake.
- Bake uncovered for 20 minutes.
- Serve warm with crusty bread.
- We usually double this recipe! If you double the recipe, use a 9x13'' sized casserole pan.
- Serve with crusty bread and a simple green salad.