New Orleans Bbq Shrimp Recipe

Pat shrimp dry with paper towels. If needed, remove vein and leave tails on for presentation. Finely mince garlic and chop parsley. Zest one lemon and juice it to measure 2 tablespoons.

Slice the baguette on a bias into 1/2-inch slices. Butter each slice lightly on one side; set aside.

Oven method

Preheat oven to 375°F (190°C). Arrange buttered baguette slices buttered-side up on a baking sheet and toast 6–8 minutes until edges are golden. If using garlic, rub the halved garlic clove over warm toasts immediately after toasting for a hint of garlic.

Skillet method

Heat a dry skillet over medium heat. Place buttered slices butter-side down and cook 1–2 minutes per side until golden and crisp. Rub with halved garlic if desired.

Heat a large, heavy skillet (10–12 inch) over medium-high heat. Add olive oil and 4 tablespoons of the butter. Once butter is melted and bubbling but not brown (about 1 minute), add the minced garlic and sauté 30–45 seconds until fragrant.

Add the shrimp to the pan in a single layer. Sprinkle 1 teaspoon of Creole seasoning and 1 teaspoon of cracked black pepper over the shrimp. Sear shrimp 1 to 1½ minutes per side (depending on size) until they are pink and just opaque. Remove shrimp to a plate and cover loosely to keep warm; do not overcook.

Lower heat to medium. Pour the white wine (or stock) into the pan to deglaze, scraping up brown bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Add the remaining 8 tablespoons of butter to the pan in 2–3 pieces, stirring constantly to form a smooth, slightly thickened butter sauce (beurre monté style). Stir in Worcestershire sauce, remaining Creole seasoning (1 teaspoon), remaining cracked black pepper (1 teaspoon), hot sauce, brown sugar (if using), lemon juice and lemon zest. Taste and adjust salt (about 1/2 tsp) and pepper to your preference.

Return shrimp and any accumulated juices to the pan, tossing gently in the sauce to coat and warm through for 30–60 seconds. Finish by stirring in chopped parsley. The sauce should be glossy and slightly thickened but still pourable.

Transfer shrimp and sauce to a shallow serving dish or skillet for family-style service, or plate individually. Spoon extra sauce over the shrimp.

Serve immediately with toasted French bread on the side to soak up the buttery sauce. Provide extra lemon wedges and hot sauce at the table if desired.