Created in my hometown New Orleans, Louisiana, BBQ Shrimp is a famous dish, and rightly so! This delicious dish was first discovered at a local Italian restaurant “Pascal’s Manale” in the mid-1950’s. Since then, hundreds of versions of this recipe have emerged. Most of New Orleans’ traditional restaurants have their own version of BBQ Shrimp on their menu.
This delicious New Orleans classic is mostly served as an appetizer but can easily be converted into an entree. Most may believe the shrimp are simply covered in a ton of BBQ sauce but that’s not nearly the case. BBQ Shrimp is prepared in a rich Worcestershire infused butter sauce. We serve this dish with the heads and tails on, so you’re going to have to get a little messy to authentically enjoy this dish!
Feel free to check out MadChef BBQ Shrimp recipe below :
12 – 24 large shrimp (unpeeled)
1 Cup – Worcestershire sauce
4 Tbs – lemon juice
4 Tea – ground black pepper
4 Tea – ChefGoneMad Cajun Nola seasoning
2 Tbs – minced garlic
3 Tbs – heavy cream
2 sticks of butter
In a large skillet combine the shrimp, Worcestershire sauce, lemon juice, black pepper, ChefGoneMad Cajun Nola Seasoning, and minced garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.
Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted & heavy whipping cream to make creamy.
Place shrimp in a bowl and pour sauce over top.