New Orleans Style Barbecue Shrimp
New Orleans barbecue shrimp is a zesty, bold way to prepare shrimp. These shrimp are buttery and loaded with seasoning that will take your tastebuds on a trip to the Big Easy.
Servings: 8
Calories: 340kcal
Ingredients
- 2 tbsp olive oil
- 1/2 cup worcestershire sauce
- 8 oz butter not margarine
- 1 lemon juiced
- 1/2 tsp fresh finely chopped thyme
- 1/2 - 1 tsp Cajun seasoning
- 1/2 tsp hot sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt & pepper to taste
- scant 1/4 cup fresh minced garlic
- 2 lbs raw frozen shrimp (tail on) peeled & deveined
Instructions
- Heat the olive oil in a large skillet over medium heat, then add the shrimp and cook for 2 minutes per side (don't over cook). Transfer to a waiting plate and set aside.2 tbsp olive oil, 2 lbs raw frozen shrimp (tail on)
- Add the butter to the skillet and allow it to melt. Add the remaining ingredients whisking them together to evenly combine. Simmer on medium low heat until the sauce has thickened slightly.1/2 cup worcestershire sauce, 8 oz butter, 1 lemon, 1/2 tsp fresh finely chopped thyme, 1/2 - 1 tsp Cajun seasoning, 1/2 tsp hot sauce, 1/2 tsp onion powder, 1/2 tsp garlic powder, salt & pepper, scant 1/4 cup fresh minced garlic
- Remove the skillet from the heat then add the shrimp, tossing to coat.
- Serve warm with the juices for dipping, and a side of crusty bread.
Notes
- Don't expect this to look like red, thick versions of barbecue sauce. This sauce is thinner and saucier.
- It has a kick. You can take down the heat by reducing the amount of Cajun seasoning, garlic, and hot sauce.
- Be careful not to overcook the shrimp so they don't get rubbery.
Nutrition
Calories: 340kcal | Carbohydrates: 7g | Protein: 16g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1056mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 997IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg