Each week this fall we’ll revisit a recipe from last year’s Joy the Baker Magazine with new tips, tricks and insights. The latest issue of my holiday magazine will hit grocery store shelves nationwide (and in Canada!) November 1st! This week, let’s make New Orleans Style BBQ Shrimp, which since moving to the south, has become one of my dinner table secret weapons.
To be fair, New Orleans Style BBQ Shrimp isn’t really barbecued at all. There’s no need to fire up the coals, light up the gas grill, or dig through the condiment bottles for the barbecue sauce. This dish should really should be called, Baked In Butter Shrimp as that’s far more accurate.
In essence, this is a very simple dish of butter, Worcestershire sauce, lemon, and spices all shimmied around a skillet. The shrimp you choose is important. We’re incredibly blessed to have some of the best shrimp from the gulf so I choose large shrimp with the shell and head on. The shells add loads of flavor to the dish so at least get the biggest boys you can with the shells on. Speaking of the gorgeous seafood in Louisiana, our beloved fisher people down south have been devastated by Hurricane Ida. Our friend Melissa Martin of Mosquito Supper Club has organized Bayoufund.org to support her home. If you’ve ever enjoyed Louisiana seafood, consider donating.
New Orleans Style BBQ Shrimp is meant to be eaten with your hands around a table with friends. I’ve been know to put butcher paper across the table before serving. It’s messy but hands-down the most delicious mess you’ve made in months. Luckily there’s bread to sop up any spicy butter spills, and that’s no accident.
This recipe comes from my friend Suzonne Stirling. She’s made it for me several times and I can confirm that this dish tastes better when you sit on a stool watching it come together, but it’s also easy enough to make for yourself for a weeknight meal.
Please come visit us in New Orleans when we’ve put ourselves back together a bit. Until then, you’re invited to make a little New Orleans of your very own kitchen.
New Orleans Style BBQ Shrimp
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2-4 1x
- Category: Dinner
Description
A classic New Orleans dish made with seasoned melted butter and large shrimp. This dish makes a perfect weeknight meal served with crusty bread or rice.
Ingredients
- 1 lb. large or extra-large shrimp (preferably with heads on, but at least with the shell on?
- 1 scant teaspoon cayenne pepper
- 1 scant teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried oregano
- 1 1/2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1/2 cup clam juice
- 1/4 cup beer, room temperature
- 1/4 lb. + 5 Tablespoons unsalted butter (melted)
Instructions
Rinse the shrimp and drain. Pinch off the heads if you prefer, and set aside.
In a small bowl, combine the dried herbs, salt, and pepper.
Combine 1 stick (8 Tablespoons) butter, garlic, Worcestershire, and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp.
Cook for 2 minutes, shaking the pan (versus stirring). Add the remaining 5 Tablespoons of melted butter and the clam juice; cook and shake pan for 2 more minutes until the mixture is emulsified. Add the beer and cook and shake pan 1 minute longer. Remove from the heat.
Serve immediately in bowls with loads of French bread or rice.
Notes
(Do not double the recipe – cook each batch separately. Also, shaking the pan keeps the sauce from separating.)
Keywords: New Orleans, shrimp, bbq, butter, lemon, dinner, joy the baker
Beck and Bulow
Hi there. I follow your healthy recipes closely as we are on a health drive and losing weight. So far, so good! We are trimming down nicely and enjoying all the recipes we’ve tried. I wonder do the calories of this dish include the bread?
★★★★★
Carole Thombs
This was a delicious dish! Made it for a light dinner for my husband & I tonight, with just a tossed salad to accompany. Of course we had the sour dough to soak up the wonderful sauce, but it was also lots of fun peeling the shrimp out of the shells, tossing them, and dipping in the sauce! Thanks for a great recipe Joy!!
★★★★★
Joy the Baker - Founder
You’re so welcome Carole!
Marie
First time commenter here. This was *amazing*!!! My 3 year old son was a fan too – he loved sucking the juice out of the shrimp heads!
I was making shrimp broth with some of the shrimp I’d bought (Costco 2lb package of beautiful whole shrimp), so I just added some of that instead of the clam juice, was out of Worcester sauce so subbed in black vinegar.
Delicious! Thanks, Joy!
★★★★★
Sue
Made this today for lunch. Absolutely delicious !
Thanks Joy for another great recipe :)
Sabrina
thank you, have been making a lot of garlic butter flavored shrimp lately with the same sized shrimp, this is a nice change with clam juice, Worcestershire, etc, so thank you!
★★★★★
G
Looks delicious – where does the lemon come in? Or would you use lemon instead of clam juice? Thanks
Ann
Clam juice is not readily available here in Queensland, Joy – could you suggest a substitute? Many thanks – Ann
C Bryant
Clam juice adds super concentrated umami and with a seafood-redolent ocean brininess. You could use chicken broth with a few splashes of (Vietnamese or Thai) fish sauce.
★★★★★
Kiara
If you can purchase a can of clams, you will have a half of a cup of clam juice even in the smallest of cans of clams in liquid. Not sure if this helps where you are but I know there are options online and in international grocers. Where I live, canned clams in clam juice are very cheap ($2 CAD).
★★★★★