Tender, saucy, buttery New Orleans BBQ Shrimp have a barbecue style of their very own. Enjoy these special shrimp with crusty, garlicky French bread or over Baked Cheese Grits for a wonderfully indulgent taste of the Crescent City at home!
There are nothing quite like New Orleans BBQ Shrimp. There’s no grilling, no smoking, or traditional sauce. But, oh, is there flavor! Loads upon loads of heavenly flavor. Succulent, tender and bathed in a rich, spicy butter sauce, this is barbecue like you’ve never had it before!
Now, I am from Louisiana but live outside of Memphis and am married to a Texan. So I completely get how barbecue can get confusing. But when you hear barbeque shrimp, think spicy dry rub & buttery sauce that you will want to sop up with soft bread and lick from your fingers and chin instead of sweet, sticky or smoky.
Ingredients for New Orleans BBQ Shrimp
- 2lbs large gulf shrimp, shells on
- minced garlic
- bay leaves
- lemon juice
- Worcestershire sauce
- half & half
- salt & pepper
- all purpose creole seasoning
How to Make New Orleans BBQ Shrimp
Now this little recipe for BBQ Shrimp is a true act of culinary love. It’s heart and soul. It takes pots and pans. It’s worth it.
There’s nothing hard about this recipe. It just takes time. The soulfully married rich flavors of first the sauce and then shrimp don’t happen all at once. They need a little courting. A little simmering. And above all, a few shells and tails.
Prep the shrimp. Peel your shrimp, setting aside the shells and tails for making the sauce. Shrimp shells have loads of rich locked-away flavor and are excellent for making a seafood stock, or in our case, a sauce base.
Place shrimp in a large bowl and toss with 1 Tablespoon of all purpose creole seasoning, making sure all of the shrimp are coated. Cover and refrigerate while the sauce is being prepared.
Make the Sauce. Melt some butter in a skillet and lightly brown the garlic. Stir in a little Chardonnay, Worcestershire, lemon juice, water, more creole seasoning, salt and pepper, bay leaves. Things get serious when the shrimp shells get mixed in and all that gorgeousness cooks down for 20-30 minutes.
Drain off that wonderful stock you’ve been cooking by just sitting a colander right on top of a small sauce pan. Make sure you get all that good stock out of the skillet and shells. I even use a wooden spoon to press down a little on the shells to get every last bit of this rich base for our sauce. Now that sauce base simmers again on low for about 10 minutes to reduce it further.
Add the Shrimp. In your original skillet, melt more butter and lightly sauté shrimp. Don’t overcook here because they will continue to cook as the sauce is added! Add the reduced sauce base and toss the shrimp, mixing base and butter and coating all the shrimp. Stir in half and half, blending into the sauce. Garnish and serve warm.
How To Serve New Orleans BBQ Shrimp
BBQ Shrimp makes a terrific appetizer! Serve warm in the skillet with toasted French Bread. Use the bread for dipping up the sauce while you enjoy the spicy, buttery shrimp!
We also love to spoon these BBQ Shrimp and their heavenly sauce over cheese grits for an amazing meal that literally melts in your mouth. This recipe for Baked Gouda Cheese Grits + these shrimp = some 5 star dining that you can have right at home! Simply make your shrimp while your grits bake so that it will all come together at once.
Loaded up with creamy, cheesy goodness, smoked gouda cheese grits and bbq shrimp can be found all across the South on holiday tables, Sunday dinner tables, and (my personal favorite) brunch tables! Yep. So popular in fact, that sometimes it’s called “breakfast shrimp.” Now who can resist that!
Other Shrimp Recipes You’ll Love
- Louisiana Pickled Shrimp in a Jar
- Spicy Creole Shrimp Foil Packets
- Easy Shrimp Cocktail Platter & Homemade Cocktail Sauce
- Million Dollar Shrimp & Crab Dip
- Southern Shrimp Salad Roll with Lemon Dill Mayo
If You Make This Recipe, I Can’t Wait To Hear About It!
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- 2 pounds large Gulf shrimp, in their shells
- 3 Tablespoons Creole Seasoning, divided 1+2
- 4 Tablespoons butter, divided 1+3
- 1.5 Tablespoons minced garlic
- 2 cups water
- 1/2 Cup Worcestershire sauce
- 1/4 Cup lemon juice
- 1/4 Cup Chardonnay
- 3 bay leaves
- 1/4 teaspoons black pepper
- 1/4 teaspoon salt
- 2 cups half & half
- chopped chives for garnish optional
- Peel the shrimp, setting shells and tails aside. Toss shrimp with 1 tablespoon Creole seasoning, cover & refrigerate while making the sauce.
- Heat 1 Tablespoon butter in cast iron skillet. Sauté garlic just until lightly browned. Stir in Chardonnay, Worcestershire and lemon juice. Add water, rest of Creole seasoning, bay leaves, salt, and black pepper. Stir in shrimp shells and tails and bring to a boil. Reduce to a simmer and cook for 30 minutes.
- Using a colander, strain sauce from shells into a small saucepan. Bring to a simmer and reduce the sauce base for 8-10 minutes.
- Heat 3 Tablespoon butter in a large skillet over high heat. Sauté chilled shrimp. Stir in reduced sauce base, coating all shrimp. Stir in half & half.
- Garnish with chopped chives or parsely if desired.