Chef John's New Orleans-Style Barbequed Shrimp Recipe - Allrecipes.com
Chef John's New Orleans-Style Barbequed Shrimp  Recipe
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New Orleans-Style Barbequed Shrimp
See how to make grill-free New Orleans-style barbequed shrimp. See more
  • READY IN ABOUT 2 hrs

Chef John's New Orleans-Style Barbequed Shrimp

Recipe by  

"This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
  2. Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
  3. Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
  4. Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
  5. Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
  6. Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
  7. Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.
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Footnotes

  • Cook's Note:
  • Colossal shrimp are 15 to a pound.
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Reviews More Reviews

Sep 02, 2013

Great stuff! I halved the recipe and elected to use GOYA Adobo seasoning in place of Old Bay, simply because we don't care for Old Bay. This is a winner! I served it over Ready Rice and Beans alongside Quick Cajun Vegetables from this site. Thanks for a great dinner, Chef John!

 
Aug 11, 2013

This is an awesome recipe. Everyone in my family loves this dish! The best part was the aroma that filled the kitchen when preparing the sauce. ***so*** yummy!!! And chef John is right. Rice is the only way to go with this recipe.

 
May 31, 2013

Tried it and it was great. Better then I had in a long time. Will do it again.

 
Aug 29, 2014

I live in New Orleans and this is as good a recipe for barbecue shrimp as I could find. The only thing I changed is that I doubled the amount of butter used and serve over grits or use French bread for soaking up all the sauce.

 
Jun 14, 2014

This recipe is fantastic! I didn't have any fresh rosemary so I used 1/4 tsp of ground poultry seasoning instead since that does contain rosemary. I thickened the sauce a bit with a little cornstarch at the end. Thank you Chef John, once again you've given us another winner :)

 
Feb 28, 2014

It taste sooooo good! But I just added some shrimp to my recipe & as an alternative to old bay and paprika, I used nutmeg, some cayenne , & a dash of cinnamon! I also added some onions ??

 
Nov 10, 2013

Excellent recipe...cooked as written and have served to my family several times and it's always a hit, even with my 9 year old grandson. The aroma as it's cooking is delectable and draws people to the kitchen. Tonight I served over spaghetti squash...just made sure I had plenty of the awesome sauce!

 
Sep 06, 2013

This turned out really, really good! Easy to follow and complete recipe.

 

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 290 mg
  • 97%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 837 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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