New Orleans-style Bbq Shrimp Recipe

Prepare aromatics and base

In a large, heavy skillet or sauté pan (large enough to hold all shrimp in a single layer), combine the butter and olive oil over medium heat. When the butter has melted and begins to foam, add the minced garlic and cook, stirring, until fragrant and just starting to color, about 1–1½ minutes. Do not let it burn.

Build the sauce

Add the Worcestershire sauce, lemon juice, hot sauce, smoked paprika, cayenne pepper, creole seasoning, coarse black pepper, and granulated sugar to the pan. Stir to combine and let the mixture bubble gently for 30 seconds so the flavors meld.

Deglaze and finish sauce

Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits from the bottom. Increase heat to medium-high and let the liquid reduce slightly for 2–3 minutes until the sauce has a glossy sheen and is slightly thickened. Taste and add the measured salt (start with 1 tsp) and adjust seasoning: more lemon or hot sauce for brightness, more cayenne for heat. Stir in chopped parsley and chives. Reduce heat to low to keep warm while you cook the shrimp.

Season shrimp

Pat the shrimp dry with paper towels. Toss or sprinkle the shrimp with the 1 tsp kosher salt and 1 tsp black pepper so they are evenly seasoned.

Cook shrimp in sauce

Turn the heat under the skillet to medium-high so the sauce is simmering. Add the seasoned shrimp to the pan in a single layer, arranging shell side down so they sit in the sauce. Cook, occasionally spooning the sauce over the tops, until the shrimp turn pink and opaque and just curl—about 2 minutes per side (4 minutes total) depending on size. Avoid overcooking; shrimp should be firm and springy.

Finish and rest

When the shrimp are cooked through, remove the pan from heat. Spoon some of the sauce over the shrimp, garnish with a final sprinkle of chopped parsley, and let the shrimp sit in the warm sauce for 1–2 minutes to absorb flavor.

Prepare bread

While the sauce is reducing or just before serving, preheat the broiler or a skillet. If toasting: brush the French bread ends lightly with melted butter and place on a baking sheet. Broil 1–2 minutes per side until golden and crisp (watch closely). Alternately, toast bread in a hot skillet 1–2 minutes per side.

Serve

Transfer the shrimp and plenty of the buttery, spicy sauce to a shallow serving bowl or cast-iron skillet. Arrange toasted bread around the bowl for dippin'. Encourage diners to peel shrimp (if shells are on) and dip bread in the sauce, or eat shrimp whole. Provide extra lemon wedges if desired.