Nola Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and place in a medium bowl. Drying ensures a good sear and helps the marinade stick.

Make the marinade

In a small bowl combine minced garlic, Worcestershire sauce, hot sauce, lemon juice, paprika, cayenne, Dijon, salt, black pepper, and olive oil. Whisk until evenly combined.

Marinate

Pour the marinade over the shrimp and toss to coat thoroughly. Let sit 10–15 minutes at room temperature (no more than 30 minutes) so the flavors penetrate.

Cook shrimp

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add the marinated shrimp in a single layer, leaving excess marinade in the bowl. Cook shrimp 1.5–2 minutes per side, or until opaque and just firm, flipping once. Do not overcook.

Finish with butter

Reduce heat to medium. Push shrimp to one side of the skillet, add the butter to the empty space and let it melt. Spoon the melted butter over the shrimp for 30 seconds to glaze and add richness. Remove skillet from heat.

While shrimp marinates or cooks, preheat a second skillet or grill pan over medium. Brush both sides of the sourdough slices lightly with olive oil or spread softened butter. Toast slices 2–3 minutes per side until golden and crisp. Alternatively, broil on high for 1–2 minutes per side, watching carefully to prevent burning.

If desired, rub each hot toast with a halved garlic clove for extra garlic aroma.

Place 1–2 slices of sourdough on each serving plate. Arrange the cooked shrimp on top of or alongside the toast, spooning any remaining pan juices/butter over the shrimp and bread.

Sprinkle chopped parsley over the shrimp, squeeze lemon wedges to taste, and serve immediately.