1/1 Photo of New Orleans Barbecued Shrimp
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace Cafe, they toss fried oysters in this sauce and serve on French bread to make the best poboy you've ever imagined! Either serve the shrimp with the shells on at the table and give everyone bibs and paper towels, or peel them before serving. We serve them with the shells on! However they are served they must be served with loads of French bread, warmed, and thickly sliced.
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Units: US | Metric
- 4.92 ml garlic, chopped
- 14.79 ml butter
- 453.59 g jumbo shrimp
- 44.37 ml Worcestershire sauce
- 14.79 ml hot sauce, we prefer Crystal's
- 1 lemon, juice of
- 9.85 ml creole seasoning
- 9.85 ml black pepper, cracked
- 236.59 ml beer, recipe calls for Abita Amber
- 236.59 ml butter, chilled, chopped
- 4.92 ml fresh rosemary, minced
- 1Saute the garlic lightly in the butter in a medium saute pan.
- 2Add the shrimp and cook for 1 minute on each side.
- 3Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
- 4Add the beer and stir to deglaze the saute pan.
- 5Cook until reduced by 1/2.
- 6Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon.
- 7Stir in the rosemary.
- 8Ladle into bowls.
- 9Serve with French bread to sop up the sauce.
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Nutritional Facts for New Orleans Barbecued Shrimp
Serving Size: 1 (627 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1111.2
- Calories from Fat 902
- Total Fat 100.3 g
- Saturated Fat 62.2 g
- Cholesterol 545.3 mg
- Sodium 2587.9 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 0.7 g
- Sugars 3.3 g
- Protein 32.9 g