NOLA BBQ BBQ Shrimp is a delicious celebration of Louisiana’s culinary heritage, featuring delicate, slightly sweet shrimp bathed in a buttery, kicked-up sauce infused with garlic, Worcestershire sauce, Cajun seasoning, and a hint of hot sauce. Embodying the spirit of the Big Easy and guaranteed to leave your taste buds tingling with delight. Chef Jean-Paul Bourgeois’ version is messy, simple to prepare, a little bit messy, and of course, always delicious.
NOLA BBQ Shrimp
Author: Jean-Paul Bourgeois
Makes 4 to 6 Servings
Ingredients
- 1½ cups butter
- ¼ cup extra-virgin olive oil
- 1 bunch green onions, green and white parts separated and thinly sliced
- ¼ cup minced garlic
- ¼ cup minced shallot
- 3 tablespoons finely chopped fresh rosemary
- 3 tablespoons finely chopped fresh basil
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh oregano
- 1 tablespoon finely chopped fresh thyme leaves
- 1¾ cups lager
- ½ cup Worcestershire sauce, plus more to taste
- Juice of 2 lemons, divided, plus more to taste
- Hot sauce, to taste
- Salt and ground black pepper, to taste
- 3 pounds colossal fresh shrimp (shells and heads on)
- 1 lemon, sliced
- Creole or Cajun seasoning, to taste
- Buttered toasted French bread, to serve
Instructions
- In a Dutch oven over medium-high heat, melt 1 cup butter with oil. When butter foams, add white parts of green onion, garlic, and shallot, and cook over medium heat until softened, stirring occasionally. Add rosemary, basil, parsley, oregano, and thyme, and cook, stirring frequently, until softened and slightly browned, about 2 minutes. Add lager, Worcestershire, juice of 1 lemon, and hot sauce to taste. Increase heat to high, and cook until liquid is reduced by half, 10 to15 minutes.
- Season mixture to taste with Worcestershire, hot sauce, salt, pepper, and lemon juice. Add shrimp, lemon slices, and Creole or Cajun seasoning to taste. Gently stir, and reduce heat to low. Cover and cook for 6 minutes; stir again. Cook until the shrimp tails curl, about 6 minutes, being careful not to overcook.
- Turn off heat, and gently fold in green parts of green onion and juice of remaining 1 lemon. Serve shrimp on a platter with its cooking liquid, using remaining ½ cup of butter for French bread.
Watch this dish come together on our YouTube channel where a new episode of “Louisiana Cookin’ with Chef Jean-Paul Bourgeois” is uploaded every Thursday!
I am a huge fan of BBQ Shrimp. This recipe is the bomb! I added a little extra butter and more hot sauce for more kick. It was excellent!