New Orleans Barbecue Shrimp
Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce and lots of black pepper. It is a fine and almost absurdly fast dish — once the shrimp are peeled, you can have it on the table in 10 minutes — with a rich, savory sauce that completely belies the little effort it takes. But as I discovered once I started playing around with it, the key ingredient is neither Worcestershire sauce nor pepper, but rather butter. If you start with about a tablespoon for each serving of shrimp, you can add almost any flavor you like and create a sauce with the same creaminess and rich flavor. But start with Worcestershire sauce and pepper!
Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce and lots of black pepper. It is a fine and almost absurdly fast dish — once the shrimp are peeled, you can have it on the table in 10 minutes — with a rich, savory sauce that completely belies the little effort it takes. But as I discovered once I started playing around with it, the key ingredient is neither Worcestershire sauce nor pepper, but rather butter. If you start with about a tablespoon for each serving of shrimp, you can add almost any flavor you like and create a sauce with the same creaminess and rich flavor. But start with Worcestershire sauce and pepper!
- Carbohydrate 11.6241741870055 g
- Cholesterol 122.12 mg
- Fat 46.0843577098243 g
- Fiber 0.246286381416463 g
- Protein 0.837924468964937 g
- Saturated Fat 29.1794942323487 g
- Serving Size 1 1 recipe (150g)
- Sodium 3828.60984281004 mg
- Sugar 11.3778878055891 g
- Trans Fat 3.22929506836693 g
- Calories 450 calories
Step-by-step
- Put butter in skillet, and turn heat to high;
- when it melts, add garlic, shrimp and Worcestershire or soy sauce.
- Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes.
- If sauce threatens to dry out, add a tablespoon or two of water.
- When shrimp are done, add salt and pepper, then lemon juice.
- Serve over rice or with bread.
New Orleans Barbecue Shrimp: A Culinary Delight
As a busy professional, finding time to cook delicious meals can feel like a Herculean task. But sometimes, the most satisfying dishes are the simplest. That's certainly the case with New Orleans Barbecue Shrimp. This recipe, while deceptively simple, delivers a burst of flavor that belies its quick preparation time. It's become a staple in my weeknight rotation, a welcome respite from long workdays and a delicious way to unwind.
The name "Barbecue Shrimp" is a bit of a misnomer. There's no grilling involved. Instead, the magic lies in a rich, savory sauce created by a harmonious blend of butter, garlic, Worcestershire sauce (or soy sauce for a vegetarian twist), and a generous amount of black pepper. This creates that signature spicy, smoky flavor profile that’s so characteristic of New Orleans cuisine. I've experimented with this recipe countless times, adjusting seasonings and adding my own personal touches. The beauty of it lies in its adaptability. Feel free to get creative! Add a pinch of cayenne pepper for extra heat, a splash of white wine for depth, or even some chopped chives for a fresh, herbaceous note. The possibilities are endless.
The key to this dish, as I've learned through many culinary experiments, is the butter. Don't skimp on it! The butter forms the base of the luscious sauce, creating that creamy richness that coats each succulent shrimp. The Worcestershire sauce, or its soy sauce counterpart, adds a depth of umami that perfectly balances the spice from the black pepper and the tang of the lemon juice. The garlic adds a subtle pungent note that complements the other flavors without overpowering them. It’s a symphony of flavors, all working together to create a truly unforgettable taste experience.
Beyond its incredible taste, this dish is remarkably versatile. Serve it over fluffy white rice for a comforting and satisfying meal, or pair it with crusty bread for soaking up every last drop of that delicious sauce. I often serve it with a simple side salad for a well-rounded and balanced meal. It's perfect for a casual weeknight dinner, an impressive appetizer for a gathering, or even a quick and satisfying lunch. The versatility of this dish is one of its many charms.
But what truly makes this recipe special isn't just the taste; it's the ease of preparation. From start to finish, this dish takes mere minutes to create. It’s a godsend on those busy evenings when you crave something delicious without the time commitment of a more elaborate recipe. This recipe has consistently saved me on those nights when I’m rushed but still want to enjoy a truly flavorful meal. It’s become my go-to recipe for entertaining guests as well. It always impresses, and the cleanup is minimal – a bonus in my book!
So, whether you’re a seasoned chef or a kitchen novice, New Orleans Barbecue Shrimp is a recipe worth exploring. It’s a delicious, adaptable, and remarkably simple dish that will quickly become a favorite in your culinary repertoire. Give it a try; you won't be disappointed!
