We were introduced to New Orleans style Barbecue Shrimp by our brother-in-law who grew up there. Contrary to what the name of the dish implies, it is neither barbecued nor does it contain barbecue sauce. The best restaurants make this dish with unpeeled, head-on shrimp and tons of butter spiked with garlic and Worcestershire sauce. Our favorite was served in a hot cast iron skillet in which you can dredge your French baguette in the savory, Creole-seasoned sludge on the bottom.
It’s wonderful to indulge in the heart attack-inducing version while visiting our kin in New Orleans, but we developed a slightly healthier version to make at home. Using large frozen shrimp is easier than shopping for fresh with heads, although you lose some flavor imparted by the shells cooking in the sauce.
Easy and Light Barbecue Shrimp
- 2 Tablespoons salted butter
- 4 Tablespoons olive oil
- 2 Tablespoons Worcestershire sauce
- 1 Teaspoon minced garlic
- 2 Tablespoons Andy Roo Louisiana BBQ Shrimp seasoning
- 1 Tablespoon Andy Roo Cajun Garlic seasoning
- ½ pound uncooked shrimp
- Heat the first 6 ingredients for the sauce on low heat, being careful not to burn the butter.
Add the shrimp and cook until pink. Shrimp gets hard and chewy if overcooked, so watch carefully and use a thermometer (145 degrees) if you’re not sure.
We like to serve over rice.