AI-generated image
New Orleans barbecue shrimp
Head-on prawns in peppery butter and Worcestershire sauce
AmericanNew Orleans barbecue shrimp never touch a grill or a barbecue sauce: they are big head-on Gulf prawns baked or pan-cooked in an outrageous amount of butter, black pepper, garlic, Worcestershire sauce and lemon, made famous in an Uptown restaurant in the 1950s. You peel them at the table and mop up the sauce with French bread. Some cooks add a splash of beer, which contains alcohol; this version uses stock, so it is alcohol-free. Worcestershire sauce contains anchovy. Chef's tip: keep the heads on; they hold the juices that make the sauce.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz cold butterdiced
- 5 cloves garlicchopped
- 3 tbsp Worcestershire sauce
- 1 tbsp coarsely ground black pepper
- 1 tsp Cajun seasoning
- 1 sprig fresh rosemary
- 1 lemonjuiced
- ¼ cup seafood or chicken stock
- 1 crusty French breadto serve
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Put the 2 lb large raw prawns, head and shell on in a single layer in a large, wide frying pan with 30 g of the 1 oz cold butter, the 5 cloves garlic, 3 tbsp Worcestershire sauce, 1 tbsp coarsely ground black pepper, 1 tsp Cajun seasoning, 1 sprig fresh rosemary, 1 lemon and ¼ cup seafood or chicken stock.
3 minStep 2: Cook over a medium-high heat for 2–3 minutes a side, until the prawns turn pink and the flesh is opaque.
6 minStep 3: Lower the heat and swirl in the rest of the 4 oz cold butter a few cubes at a time, shaking the pan, until the sauce is creamy. A common mistake is boiling it after the butter goes in, which splits the sauce into grease.
3 minStep 4: Serve in bowls with plenty of sauce and the 1 crusty French bread for dipping.
1 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 26 g
- Carbs
- 6 g
- Fat
- 34 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new Orleans barbecue shrimp take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of cold butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
Midia saganakiMussels with tomato and feta
Thessaloniki is Greece's mussel capital, with farms in the Thermaic Gulf a few kilometres from the seafront ouzeries where this two-handled pan arrives, still bubbling, at the table. Mussels steam open in a quick sauce of peppers, tomato and chilli, and crumbled feta melts into the juices at the end. Bread is essential. The classic version adds a splash of ouzo; this one is alcohol-free, using a pinch of fennel seed for that aniseed note (add 2 tbsp ouzo with the tomatoes if you like). Common mistake: overcooking — take the pan off the heat as soon as the shells open. Chef's tip: buy mussels on the day and keep them in the fridge in a bowl covered with a damp cloth, never in water.
Greek
All i pebreEel and potato paprika stew
In El Palmar and the other villages around the Albufera lagoon south of Valencia, the restaurants that are famous for paella serve something older first: all i pebre, "garlic and pepper", a brick-red stew of lagoon eel and potatoes thickened with a pounded almond and fried-bread picada. It is rich, garlicky and gently hot, eaten with bread to mop up the sauce. Ask your fishmonger to skin and cut the eel, and handle it with gloves: raw eel blood is irritating, though harmless once cooked. If you can't find eel, monkfish or hake works well. A common mistake is letting the paprika burn; it turns bitter in seconds, so add it off the heat. Chef's tip: break the potatoes with a knife instead of cutting cleanly; the rough edges release starch and thicken the sauce.
Spanish