New Orleans style barbecued shrimp cooks in one skillet, shell on, in Worcestershire, paprika, dried thyme and a great deal of butter. Browned lemon slices go into the pan with it. Ten minutes on the stove and a loaf of bread to finish the sauce.
Shrimp are done in about eight minutes here, not the fifteen the card claims. Pull the pan the moment they turn opaque, because another minute past that and they go rubbery and nothing brings them back.
The ingredient line for the thyme says see Cook’s Note, and there is no Cook’s Note anywhere on the page. It almost certainly means ground dried thyme rather than the leaves, which is stronger, so a quarter teaspoon is plenty.
New Orleans Style Barbecued Shrimp
Course: Main CourseCuisine: American, CajunDifficulty: Easy4
servings30
minutes40
minutes300
kcalShell on shrimp simmered with shallot, garlic and browned lemon in a Worcestershire and paprika base. Swirled with cold butter until the sauce goes glossy, with bread on the side.
Ingredients
1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 cloves garlic, peeled and chopped
1/2 large lemon, sliced crosswise into five 1/4-inch rounds
1 pound shell-on, deveined large shrimp
1 teaspoon sweet paprika
1/4 teaspoon ground dried thyme
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
3 tablespoons Worcestershire sauce
3 tablespoons water
4 tablespoons unsalted butter, cut into small cubes
Crusty bread, for dipping
Directions
- Start the aromatics: Heat a large skillet over medium high heat. Add the olive oil, shallot and garlic and cook, stirring often with a wooden spoon, about 2 minutes, until soft and fragrant.
- Brown the lemon: Add the lemon slices and cook about 1 minute longer, until they begin to brown.
- Season the shrimp: Stir in the shrimp, paprika, thyme, black pepper and salt.
- Build the sauce: Add the Worcestershire sauce and the water and bring the liquid to a simmer. Cook, stirring often, about 2 minutes, until the shrimp begin to turn pink.
- Finish with butter: Add the butter cubes and swirl the pan to combine. Simmer another 3 to 4 minutes, until the shrimp are pink and just opaque all the way through. Serve with crusty bread and plenty of napkins.
FAQs
Why is it called barbecued if there is no grill?
New Orleans barbecued shrimp has never involved a grill or barbecue sauce, which catches a lot of people out. The name comes from the dark peppery butter the shrimp swim in. Everything happens in one skillet on the stove.
Do I have to leave the shells on?
The shells are where most of the flavor in the sauce comes from, so keep them if you can stand the mess. Peeled shrimp work but the sauce ends up thinner and milder. Either way the shrimp are already deveined, so there is no prep.
Is this two servings or four?
Four as a starter with bread, two if it is dinner, which is why the card hedges. A pound of large shrimp is about twenty pieces. Double it for a table of four and use a second pan rather than crowding one.
What bread should I use for the sauce?
Something with a firm crumb that will not fall apart halfway through the bowl. A dense dark loaf holds up better than a soft white one. This cheesecake factory brown bread is the right kind of thing.
How is this different from garlic butter shrimp?
Garlic butter shrimp is bright and simple, built on butter, garlic and lemon. This one adds Worcestershire, paprika and black pepper, so it is darker and far more peppery. For the simpler version, try this garlic butter shrimp.
