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A New Orleans classic that's surprisingly not barbecued! Plump shrimp are simmered in a rich, tangy sauce of butter, Worcestershire, and Creole spices. Perfect for sopping up with crusty bread.
Season the Shrimp
Sauté Aromatics
Cook the Shrimp
Build the Pan Sauce
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A New Orleans classic that's surprisingly not barbecued! Plump shrimp are simmered in a rich, tangy sauce of butter, Worcestershire, and Creole spices. Perfect for sopping up with crusty bread.
This cajun_creole recipe takes 25 minutes to prepare and yields 4 servings. At 619.97 calories per serving with 42.16g of protein, it's a beginner-friendly recipe perfect for dinner or lunch or appetizer.
Emulsify the Butter
Combine and Serve
Add 1/2 teaspoon of cayenne pepper along with the Creole seasoning, or a few dashes of your favorite Louisiana-style hot sauce to the finished sauce.
Add a sprig of fresh rosemary or a few sprigs of thyme to the butter and garlic for an extra layer of aromatic flavor. Remove before serving.
Substitute the beer with an equal amount of low-sodium chicken broth or seafood stock for a non-alcoholic version.
Add the zest of one lemon along with the lemon juice for a brighter, more pronounced citrus flavor.
Shrimp is packed with high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage and plays a crucial role in thyroid health and immune function.
The pink color of shrimp comes from astaxanthin, an antioxidant that may help reduce inflammation and protect against certain chronic diseases.
The name is a bit of a misnomer. In New Orleans culinary terms, 'barbecued' can refer to a dish cooked in a rich, spicy, buttery sauce, rather than the method of cooking over a grill. The deep, savory flavor of the sauce is reminiscent of a barbecue sauce.
While shrimp itself is a lean source of protein and nutrients, this dish is quite indulgent due to the large amount of butter. It's best enjoyed as a treat. To make it slightly healthier, you could reduce the butter, but this will change the classic texture and richness of the sauce.
A typical serving of this BBQ Shrimp recipe, without the bread, contains approximately 450-550 calories, primarily from the butter and shrimp. The final count can vary based on the exact ingredients used.
Yes, you can use peeled and deveined shrimp for convenience. However, cooking with the shells on adds a significant amount of seafood flavor to the sauce, which is a hallmark of the authentic dish.
A light American lager or a pilsner works best. You want a beer that adds a subtle malty depth without overpowering the other flavors. Avoid dark or hoppy beers like stouts or IPAs.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until just warmed through. Avoid the microwave, as it can make the shrimp rubbery and cause the butter sauce to separate.