Bar-b-que Shrimp Recipe
New Orleans style and served with parmesan toast for dipping
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bar-B-Que Shrimp
Parmesan Toasts (for dipping)
Method
Parmesan Toasts (for dipping)
- 1
Prepare and toast bread
Preheat your oven to 200°C (400°F). Slice the baguette at a slight diagonal into 12 slices about 1/2-inch thick. Arrange slices on a baking sheet. Brush each slice lightly with a mixture of 2 tbs extra-virgin olive oil and 2 tbs softened butter. Toast in the oven for 6–8 minutes until edges start to color.
- 2
Add garlic and parmesan
Remove the tray from the oven. While still warm, rub the cut side of the halved garlic clove over each toast for a light garlic aroma. Immediately sprinkle about 1 heaping tbs of grated Parmesan over each slice (use the 1 cup total). Return to the oven for 2–3 minutes until cheese is melted and edges are golden brown and crisp.
- 3
Finish toasts
Remove toasts from oven, sprinkle with 1 tbs chopped parsley (optional) and 1/4 tsp freshly ground black pepper. Keep warm or place in a single layer on a serving platter for dipping.
Bar-B-Que Shrimp
- 4
Prep shrimp
If not already done, rinse shrimp and pat dry with paper towels. Leave tails on for easier dipping. Season shrimp lightly with 1/2 tsp kosher salt and a pinch of black pepper.
- 5
- 6
Build flavors
Add the Worcestershire sauce, lemon juice, white wine, dark brown sugar, hot sauce, Creole seasoning, smoked paprika, remaining 4 tbs butter, remaining 1/2 tsp kosher salt and 1 tsp black pepper to the skillet. Stir and bring to a gentle simmer. Let the sauce reduce for 3–4 minutes until slightly thickened and glossy.
- 7
Cook shrimp in sauce
Increase heat to medium-high. Add the seasoned shrimp in a single layer (work in two batches if your skillet is small). Cook shrimp 1.5–2 minutes per side, spooning sauce over them, until shrimp are opaque and just cooked through (internal temp ~60°C/140°F). Avoid overcooking; shrimp will curl and become firm.
- 8
Finish and glaze
As shrimp finish cooking, spoon and reduce the sauce for another 1–2 minutes so it becomes slightly syrupy and coats the shrimp. Stir in the thinly sliced scallions and 2 tbs chopped parsley, reserving a little to garnish.
- 9
Serve
Transfer shrimp and sauce to a warmed shallow serving dish or cast-iron skillet. Spoon extra sauce over shrimp. Serve immediately with the warm Parmesan toasts for dipping. Offer lemon wedges and extra hot sauce on the side if desired.