New Orleans BBQ Shrimp
New Orleans BBQ Shrimp is a flavorful Southern dish featuring jumbo shrimp cooked in a rich, buttery, and spicy Creole sauce. The combination of garlic, lemon, hot sauce, and Creole seasoning creates a bold and delicious flavor. Served with French bread to soak up the sauce, this dish offers a satisfying and memorable taste of New Orleans cuisine that’s simple to prepare and enjoy.
Equipment
- Large skillet or saute pan
- Cutting board & knife
- Measuring spoons & cups
- Mixing spoon or spatula
- Serving dish
Ingredients
- 1½ lbs approx. 18 pieces jumbo shrimp, shell-on, deveined
- 1 loaf French bread for serving
- 1 cup 2 sticks unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon hot sauce e.g., Tabasco or Crystal
- 2 teaspoons Creole seasoning e.g., Tony Chachere’s
- ½ cup tomato paste
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper to taste
- 2 tablespoons Worcestershire sauce
Instructions
Get The Shrimp Ready
- Rinse the shrimp under cold water, then pat them dry with paper towels. Keep the shells on they add tons of flavour while cooking. If they’re not already deveined, go ahead and do that now.
Cook The Base Flavors
- Grab a large skillet and melt the butter over medium heat. Toss in the chopped onion and cook until soft and see-through, about 4 to 5 minutes. Add the garlic and stir for another minute, just until it smells amazing.
Make The Sauce
- Now stir in the tomato paste, brown sugar, lemon juice, hot sauce, Worcestershire, and apple cider vinegar. Season with Creole seasoning, plus some salt and black pepper. Let that simmer for about 5 minutes so all the flavours come together.
Add The Shrimp
- Drop the shrimp into the pan and stir to coat them in that rich sauce. Cook for around 5 to 6 minutes, flipping them once or twice, until they’re pink and cooked through. Don’t walk away they cook fast and can get rubbery if overdone.
Time To Eat
- Ladle everything into bowls while it’s hot. Make sure to pour plenty of that sauce over the top. Serve with slices of French bread you’ll want it for soaking up every bit of that bold, buttery sauce.