New Orleans Style Bbq White Shrimp Recipe

Prepare and Marinate Shrimp

Pat shrimp dry with paper towels and place in a large bowl. In a separate small bowl whisk together Worcestershire sauce, lemon juice, olive oil, hot sauce, minced garlic, creole seasoning, smoked paprika, sugar, kosher salt, and black pepper. Pour marinade over the shrimp, toss to coat evenly. Cover and refrigerate for 20–30 minutes (do not exceed 45 minutes or the acid will begin to cure the shrimp).

Finish Marinade Before Grilling

About 10 minutes before grilling, remove shrimp from refrigerator to take off chill. Stir in the melted butter and chopped parsley into the shrimp so the butter distributes — keep a little extra butter reserved (about 1 tablespoon) for brushing while grilling if desired.

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat.

Brush both sides of the sourdough slices lightly with olive oil and, if using, spread a thin layer of softened butter on one side. Place bread on the hot grill and cook 1–2 minutes per side until grill marks appear and the bread is crisp but still slightly chewy. Sprinkle a little coarse sea salt on the warm toasts. Transfer to a plate and keep warm.

Oil and preheat grill grates or a grill pan to prevent sticking. Thread shrimp onto skewers (2–3 shrimp per skewer) or leave loose for a grill basket. Arrange shrimp so they sit flat and have good contact with the grate.

Grill shrimp over direct medium-high heat 2–3 minutes per side, watching closely — shrimp will turn pink and opaque with a slight char. While grilling, brush with reserved melted butter once and spoon any remaining marinade from the bowl over shrimp during the first side only (do not reuse marinade that has contacted raw shrimp unless you boil it first).

Remove shrimp from heat as soon as they curl and are opaque (internal temperature ~120–125°F for best texture). Transfer to a warm platter and sprinkle with additional chopped parsley and scallions. Squeeze fresh lemon over the shrimp and, if desired, drizzle the optional extra Worcestershire sauce lightly for a pronounced tang.

Arrange 3 shrimp on each grilled sourdough slice (or serve shrimp piled next to toasts for communal appetizer). Garnish with extra parsley and scallions, and serve with lemon wedges on the side. Offer extra hot sauce or Worcestershire sauce at the table.

Serve immediately while shrimp and toast are warm. Leftover shrimp can be chilled and used cold in salads, but for best flavor serve fresh.