Description
Experience authentic New Orleans flavors with this classic BBQ Shrimp recipe that brings together succulent shrimp simmered in a buttery, garlicky, and spicy sauce. Perfectly balanced with Worcestershire and hot sauce, paprika, and cayenne pepper, this dish delivers five sensational flavors in every bite and is best served with crusty French bread to soak up the luscious sauce.
Ingredients
Scale
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped
- 1 lemon, juiced
For Serving
- French bread
Instructions
- Melt Butter: In a large skillet over medium heat, melt the unsalted butter thoroughly, ensuring it does not brown or burn.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté until it becomes fragrant, about 1-2 minutes, being careful not to let it burn.
- Add Seasonings: Stir in Worcestershire sauce, hot sauce, paprika, cayenne pepper, salt, and black pepper into the skillet, combining all the flavors evenly in the butter and garlic mixture.
- Cook Shrimp: Add the peeled and deveined large shrimp to the skillet and cook, stirring occasionally, until the shrimp turn pink and opaque, approximately 4-5 minutes.
- Finish with Greens and Lemon: Stir in the chopped green onions and freshly squeezed lemon juice, allowing these to warm through and infuse the shrimp with bright freshness.
- Serve: Serve the BBQ shrimp hot along with slices of French bread for dipping into the rich, flavorful sauce.
Notes
- Peeling and deveining shrimp ensures a better texture and flavor absorption.
- Adjust the cayenne pepper and hot sauce to control the heat level.
- Use fresh garlic and lemon juice for the best flavor impact.
- French bread is traditional for soaking up the delicious sauce, but crusty baguette or sourdough also work well.
- Do not overcook the shrimp as they can become rubbery; cook just until pink and opaque.
