New Orleans-Style BBQ Shrimp | Dorothy Lane Market

New Orleans-Style BBQ Shrimp

PREP TIME 10 mins
COOK TIME 1 hr
SERVINGS 12
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 lbs large Gulf shrimp in their shells
  • 2 Tbsp Creole seasoning
  • Cracked black pepper
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • ¼ cup chopped onions
  • 2 Tbsp minced garlic
  • 3 bay leaves
  • 3 lemons peeled and sectioned
  • 2 cups water
  • ½ cup Worcestershire Sauce
  • ¼ cup dry white wine
  • ¼ tsp salt
  • 2 cups heavy cream
  • 2 Tbsp butter
  • 1 Tbsp chopped chives for garnish

INSTRUCTIONS

1
Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside.
2
Sprinkle the shrimp with 1 Tbsp Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
3
Heat 1 Tbsp of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute.
4
Add the reserved shrimp shells, remaining Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.
5
Remove from heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1½ cups. Place over high heat, bring to a boil and cook until thick, syrupy, and dark brown for about 15 minutes.
6
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes.
7
Add the cream and all of the barbecue sauce. Stir and simmer for 3 minutes.
8
Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate.

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New Orleans-Style BBQ Shrimp

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 1 hr
SERVINGS 12

INGREDIENTS

  • 3 lbs large Gulf shrimp in their shells
  • 2 Tbsp Creole seasoning
  • Cracked black pepper
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • ¼ cup chopped onions
  • 2 Tbsp minced garlic
  • 3 bay leaves
  • 3 lemons peeled and sectioned
  • 2 cups water
  • ½ cup Worcestershire Sauce
  • ¼ cup dry white wine
  • ¼ tsp salt
  • 2 cups heavy cream
  • 2 Tbsp butter
  • 1 Tbsp chopped chives for garnish

INSTRUCTIONS

1
Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside.
2
Sprinkle the shrimp with 1 Tbsp Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
3
Heat 1 Tbsp of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute.
4
Add the reserved shrimp shells, remaining Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.
5
Remove from heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1½ cups. Place over high heat, bring to a boil and cook until thick, syrupy, and dark brown for about 15 minutes.
6
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes.
7
Add the cream and all of the barbecue sauce. Stir and simmer for 3 minutes.
8
Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate.

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