Recipe by Chef John
"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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1 1/2 pounds
colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 1/2 tablespoons
freshly ground black pepper, or to taste
seafood seasoning (such as Old Bay®)
Worcestershire sauce, or more to taste
hot sauce, or to taste
cold butter, cut into chunks
minced fresh rosemary
fresh rosemary for garnish
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!
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.
Tried it and it was great. Better then I had in a long time. Will do it again.
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!
This turned out really, really good! Easy to follow and complete recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's New Orleans-Style Barbequed Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 167
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