Chef John's New Orleans-Style Barbequed Shrimp

Great stuff! I halved the recipe and elected to use GOYA Adobo seasoning in place of Old Bay, simply because we don't care for Old Bay. This is a winner! I served it over Ready Rice and Beans alongside Quick Cajun Vegetables from this site. Thanks for a great dinner, Chef John!

I live in New Orleans and this is as good a recipe for barbecue shrimp as I could find. The only thing I changed is that I doubled the amount of butter used and serve over grits or use French bread for soaking up all the sauce.

This is an awesome recipe. Everyone in my family loves this dish! The best part was the aroma that filled the kitchen when preparing the sauce. ***so*** yummy!!! And chef John is right. Rice is the only way to go with this recipe.

You're the man Chef John! Turned out amazing!

My hubby and I both thought this was delicious. The only change I made was to use 1 teaspoon of black pepper instead of 1 Tablespoon! We are wimps when it comes to spicy food. Thanks again Chef John for another yummy recipe.

Amazing, especially if you use the shrimp stock to flavor some rice.

Tried it and it was great. Better then I had in a long time. Will do it again.

This was an awesome recipe. We served it over wild rice ... delicious. The only change we made was cutting the black pepper in half. Afterwards, we thought it still needed less ... maybe 1/2 tsp. We like heat but the black pepper after taste needs adjustment.

So good it hurts. Followed recipe except I reduced my stock down more than half . Added twice the cayenne and a tad more butter.

Nothing short of amazing! Made and served as an appetizer for a dinner party. My guests inhaled these shrimp and they all raved! I didn’t even get to try the dish before it was gone! This is a keeper!

Absolutely the best recipe I have ever made. I made exactly as written and I was blown away from the flavor. I made fresh green beans on the side and use wild rice medley and I must say better than restaurant .... thank u so much for this delightful recipe. I am saving this for some special occasion with special friends. WOW!

Followed the recipe and served over blue cheese grits. This recipe is a winner! Guests and hubby loved it. He keeps asking me t make it again!

I made this mostly according to instructions and it was absolutely spectacular! We used French bread to sop up the juice and that was delicious, too. The only changes I made were adding fresh chopped parsley, which I happened to have on hand, and I had seafood bouillon instead of chicken stock. I may cut back on the black pepper a little bit, but otherwise, absolutely delicious and sure to be added to the recipe box!

Amazing!! I tried this for the first time to serve to dinner guests ... I had no idea how it would taste, but it sure sounded yummy. (Chef John's videos always make me hungry!) It was, and the leftovers the next day were even better - so flavorful after sitting in the sauce overnight. I followed the recipe with a few minor changes. ... First, no pepper at all since hubby is allergic to it... added a sprinkle (about a teaspoon) of lemon peel (as my meyer lemons aren't yet ripe) and substituted celery salt for the old bay as it too has black pepper listed in the ingredients. (another teaspoon-ish) I also decided to add about a tablespoon of dried onion and increased the garlic since we love it! Ours was fresh from Gilroy, Ca. and so flavorful! I did serve it over white rice along with freshly made salad and garlic bread. Yum, yum and more yum!! It was a big hit and we'll be making it again. Thanks Chef John!!

On the Atkins eating style, so added som smoked pork leftover from the weekend, half a chicken breast and a cup of carrot juice replaced one cup of stock, to sweeten it up. Skipped rice and added one zucchini, chopped also added one teaspoon of cream cheese. So start to first bite was just 30 minutes, tops. We loved it!

Just made this tonight. WOW - wonderful flavor. One of THE best shrimp dishes I have made. Don't think you could go wrong if you make this, and if you do, you're in for a treat.

It taste sooooo good! But I just added some shrimp to my recipe & as an alternative to old bay and paprika, I used nutmeg, some cayenne , & a dash of cinnamon! I also added some onions ??

Sooooo good and flavorful. Worth the work.

Made this for my wife. Left out the cayenne and lemon. Followed all the other steps. Served over instant rice that included carrots, peas, and corn. We both loved it; it was delicious! The shrimp, tiger prawns, were fantastic! We will be enjoying this meal again!

a considerable amount of work for flavors i've had with less prep/cook time.

The best shrimp recipe so far!! Did cut the pepper in half due to the young ones, otherwise followed recipe to the letter. Rave reviews from the six of us!!!

Excellent recipe...cooked as written and have served to my family several times and it's always a hit, even with my 9 year old grandson. The aroma as it's cooking is delectable and draws people to the kitchen. Tonight I served over spaghetti squash...just made sure I had plenty of the awesome sauce!

Turned out very well. Used only 1 pound of shrimp but the same amount of sauce. I added 2 tablespoons more of butter because my boyfriend likes rich food.

Love this recipe. I made it exactly as written. Used cauliflower rice because I'm on a low carb lifestyle. No need to change a thing.

I chose this dish because the brought with me from the shrimp shells. I didn't have all the ingredients to make the dish however I use what I had and it came out fantastic.

I have made this several times, and it comes out amazing. The only difference is that I add a lot more of the seafood seasoning. Love this dish!

My Son Love It! It was so easy tot make and so delicious too.

Didn't change much other than extra butter at the end and maybe a bit more cayenne. I live in SE Texas and love cajun..... this is so darn good and close to perfect without the mess of shells! Hubbs was floored! Will have to make over and over for our LA friends!

This was excellent. I had to use chicken broth, since that's all I had. And I used red Tobasco sauce, since I had no other LA sauces. I did add a dash more of cayenne, because I prefer a bit more heat. And I didn't measure the butter chunks at the last step, so I probably used twice as much as it calls for. But all in all this is an excellent recipe.

Yummy! I used Old Bay along with some Cajun seasonings. Used a little less garlic cause we don't like it to over power the other flavors. The aroma as all of the different ingredients were cooking was mouth watering. A great recipe that you can adapt to your liking.

I grew up in New Orleans and this is pretty tasty! Next time I will half the amount of lemon juice. And no one in the south uses Old Bay, it’s Tony’s, Cher. So I skipped the extra cayenne. I also used thyme instead of rosemary, which was delicious. Thanks for the good template!

Follow the recipe, and you can't miss!

I have made this recipe many times the only thing that I change is that I marinated shrimp overnight.

I made it as written and will probably make it again.

super good, not too hard to make. i thought still little too watersy, so use less chicken broth.

Outstanding recipe. Restaurant quality. I served over angel hair pasta. The whole family loved it haha

Chef John never disappoints with our family. I made this dish and it was awesome, will be making it again in the future. Also, his chicken and sausage orzo is out of this world too! - Christina B.

The family loves this version. This is actually the second time around for this recipe, quickly becoming a family favorite. Big High Five Chef John.

This recipe is fantastic! I didn't have any fresh rosemary so I used 1/4 tsp of ground poultry seasoning instead since that does contain rosemary. I thickened the sauce a bit with a little cornstarch at the end. Thank you Chef John, once again you've given us another winner :)

This turned out really, really good! Easy to follow and complete recipe.

It’s sooooooo GOOD!!!!!

Very good, but way to salty. I used salted butter as it was what I had on hand. The recipe did not specify. I think this is how I blew it. The fresh rosemary was the best! Will make again with unsalted butter.

Great dish. My daughter wants it for her birthday dinner ... in 8 months! Worth step of peeling the shrimp for this broth too. Love Chef John recipes each time I try them.

Absolutely awesome!!!!

The only changes I made were due to time and cupboard restrictions. i marinated the shrimp for only thirty minutes. I didn't have colossal shrimp so I used jumbo. I also subbed dried rosemary for the fresh. For our tastes, I upped the hot sauce to about a tablespoon. I will definitely make again, this time doubling the sauce ingredients to sop up with the rice.

Wonderful Cajun shrimp! Followed the recipe with only one exception, left out the rosemary. Everyone loved this dish and the family requested this dish as a recurring meal. Perfect with garlic bread and a side salad.

Less black pepper, more cayenne.

Very yummy, made exactly as posted. May add a little more heat next time as I like a little more bite.

This recipe was amazing! I used my homemade chicken broth that I freeze whenever I make a chicken and I added thyme because I didn’t have rosemary. My hubby has talked about it for weeks so tonight we’re making it again but with grits! Thanks!

I made the recipe as instructed and liked it, but if I were to make it again I'd put less lemon, if any at all, as the lemon taste came across quite strongly.

Chef John came through again! I made this on Christmas eve after finding out my local grocer was out of my usual bottled seafood bbq sauce that we buy once a year. So JJ bought large farm raised shrimp, deveined with the tails on but no shells because they were on sale. I followed the recipe exactly because I trust Chef John's recipes. I just did not have the shells for the added flavor, but evidently it did not matter because These were the best flavored shrimp ever. The flavor was a background flavor, if that makes sense. Nothing too spicy cause we can't tolerate spicy. Jj and I ate 1 1/2 lbs shrimp last night between us. I am so thankful, first for Chef John's recipes, 2nd, that my local store was out of our "Usual" bottled sauce. We will continue to make this exact recipe every year for our Christmas eve meal. Thanks again, Chef John!

Less black pepper, more cayenne.

Fabulous dish. Tons of flavor. I increased the old bay and a bit extra hot sauce. I added chicken to the dish as well. Can't wait to make it for company.

Delicious! Don’t change a thing and follow the recipe!! Why would you change a thing when following Chef Johns recipe?!? Perfect and no, I am not his mom!!!

First, putting this over rice is a must, I made the mistake of not doing so. The flavors were nice/complex and very tasty. I will definitely make it again The only reservation is that when you reduce the brine at the end, the cayenne sort of overwhelmed. Not a problem for me, but you're talking to a guy that slathers on hot sauce and jalapenos to all dishes. My family is not so sympathetic to my tastes, so next time I will forgo the heat. Overall, a winner. Great recipe as always Chef John.

Super easy recipe with bold flavors. Be careful with seasoning.

Very good, made for my birthday dinner. This version was a little too tart for me so I added about 2T Maggi sweet chili sauce and 1/4 cup of drinkable (as Chef John would say) white wine. I also cut back on the hot sauce to suit my taste.

Great recipe, I made it for 2 people so I cut the shrimp and spices in half but kept the sauce the same (we love sauce) and it was perfect. The only change I made was to cut back on the amount of rosemary (he isn't a fan). Thanks for another great recipe Chef John.

Very spicy but delicious!!!!!

This was fantastic!!! I made it just like the recipe said, and even though I'm not much of a cook, it turned out delicious! The sauce is yummy by itself over rice. I can't wait to try more of Chef John's recipes! Enjoy!

You CAN get your pan too hot. When I set the shrimp in, all that black pepper rose up in fumes and set us both to coughing. Still, it was delicious. I highly recommend a good beer to go with it.

Great recipe! We're from Louisiana and this was better than our favorite Cajun restaurants. I did use shrimp stock from Knorr's shrimp bullion and Tony Chachere's seasoning. This will become one of our favorite shrimp recipes.

Family loved it! Decreased the black pepper slightly due to young kids in the family. Eldest childs response, "restaurant quality"! Definitely a keeper!!

Solid, easy-to-follow recipe. This recipe can easily be adjusted to your taste like upping rosemary, and Old Bay seasoning if you like. I put my shrimp over grits since my rice cooking skills are suspect at best. This will be a main rotation recipe when I have a hankering for shrimp.

Such a unique flavor. I kicked up the spice a bit, and added in asparagus tips during the reduction. Fantastic meal.