If you’re not familiar with BBQ Shrimp, you should know this isn’t the kind of BBQ Shrimp you put on skewers and cook on the grill, although that sort of shrimp can be very tasty. THIS is the kind of BBQ Shrimp swimming in its buttery, garlicky, wonderful cooking liquid, and served in bowls with lots of French bread to sop up the delicious sauce. ( I can’t even type that without my mouth watering.)
I first had BBQ Shrimp as an appetizer at Mr. B’s Bistro in New Orleans in the 1980s. The BBQ Shrimp arrived at the table unpeeled and heads-on, in a bowlful of thin, brown, buttery sauce. This was easily the messiest food I’d ever eaten in public, but, as I recall, those shrimp were so incredibly good we ordered another round for the table after we’d finished the first one. I don’t remember what I eventually ate as an entrée, but no doubt that was good too. I’ve never had disappointing food at Mr. B’s. In fact, I always try to stay at the Hotel Monteleone when I’m in New Orleans, and you should, too. Mr. B’s is across the street, the Carousel Bar is right downstairs, and there’s secure French Quarter valet parking. THAT, friends, is my idea of a good time.
Anyway, back to the shrimp: Most BBQ Shrimp recipes call for jumbo shrimp with the shell on, meaning you have to peel the shrimp at the table which accounts for 85% of the mess because they’re in all that drippy butter sauce. Happily, I’ve discovered that tail-on but otherwise peeled shrimp are a perfectly acceptable substitute, and it makes them fork-friendly. You’re still going to need plenty of crusty French bread–otherwise you’ll have people actually licking the bowl. The bread gives you a reliable vehicle to get the rest of that sauce into your mouth, which is great because bowl-licking remains frowned upon, generally. You might still want a bib, though.
Another handy thing about BBQ Shrimp is that if you go to the seafood counter at most any grocery store these days, you can buy exactly as many shrimp as you need. A dozen per person is ample, and there’s no reason to buy, and possibly thaw, more shrimp than you’re going to use at a time. Beyond that, butter, Worcestershire sauce, garlic, wine, lemon slices, and Creole seasoning will get you where you need to go. BBQ Shrimp are quick and they could not be easier. Did I mention that they’re utterly delicious? They are! Enjoy!
BBQ Shrimp
Ingredients
- ⅓ cup Worcestershire sauce
- ⅓ cup white wine
- 2 cloves garlic
- 1 bay leaf
- 1 T. Creole seasoning
- 1 t. black pepper
- 1 T. honey
- 2 dozen jumbo shrimp, peeled, tail left on
- 1 lemon, thinly sliced, seeds removed
- 1 ½ sticks cold butter, cut into cubes
- 2 T. each chopped scallions and chopped parsley
- crusty French bread and hot sauce for serving
Instructions
- In a large skillet over medium high heat, bring the first 6 ingredients to a boil.
- Turn the heat to low and stir in the honey. Once honey is incoporated, add the shrimp and the lemon slices and cover. Cook about 7 minutes or until the shrimp are uniformly pink.
- Using a slotted spoon, remove the shrimp and lemon slices to serving bowls. Add the cold butter a couple of cubes at a time, whisking constantly while each addition of butter melts. This emulsifies the sauce.
- Pour the sauce over the shrimp and garnish with scallions and parsley.
- Serve with lots of French bread and napkins. Put a bottle of hot sauce on the table!
Amazing! Just as I remembered! So very GOOD!!! Perfectly easy and gloriously delightful! I suggest doubling the sauce for more sopping with French Bread!
LOL!
I am out of creole seasoning. I have Cajun seasoning. Can I sub? Or what would be the quantities of which individual spices for this dish. It only calls for 1 T & I’m trying to pare down my pantry for a reset 🙂 so don’t want to prepare a “supply”. Thanks, my dear
I’m sorry that I’m just seeing this! Yes, you can substitute!
Absolutely fabulous! We will be eating this again & again. Can’t wait to serve this to company.
I’m glad you liked it! Don’t you love how easy it is?