Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Despite the name, there’s no barbecue sauce involved. This iconic New Orleans dish features jumbo Gulf shrimp simmered in a rich butter sauce flavored with garlic, Worcestershire, lemon, herbs, and Cajun spices. Don’t forget plenty of French bread—you’ll want every last drop of the sauce.
Recipe by: Adapted from Chef Paul Prudhomme
Serves: 4
Ingredients
- 2 pounds large Gulf shrimp, shell-on
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 cup Worcestershire sauce
- Juice of 1 lemon
- 1 teaspoon Cajun seasoning
- 1 teaspoon cracked black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 cup seafood stock or chicken stock
- 2 tablespoons chopped parsley
- French bread, for serving
Instructions
- Rinse the shrimp, leaving the shells and heads on if possible for maximum flavor.
- In a large cast-iron skillet or heavy sauté pan, melt the butter with the olive oil over medium heat.
- Add garlic and cook for about 1 minute until fragrant.
- Stir in Worcestershire sauce, lemon juice, seafood stock, Cajun seasoning, paprika, black pepper, oregano, thyme, and cayenne.
- Bring the sauce to a gentle simmer.
- Add the shrimp and cook for 4–6 minutes, turning occasionally, until they turn bright pink and are just cooked through.
- Sprinkle with fresh parsley and serve immediately with warm French bread for dipping into the buttery sauce.
Notes
- Shell-on shrimp create the richest sauce.
- Be careful not to overcook the shrimp—they only need a few minutes.
- Warm, crusty French bread isn’t optional; it’s part of the meal.
- This dish is outstanding served alongside grilled corn or a simple green salad.
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