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Chef John's New Orleans-Style Barbequed Shrimp

Rated as 4.68 out of 5 Stars

"This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get."
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Ingredients

1 h 50 m servings 308 cals
Original recipe yields 4 servings

Directions

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  1. Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan. Watch Now
  2. Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour. Watch Now
  3. Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes. Watch Now
  4. Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine. Watch Now
  5. Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side. Watch Now
  6. Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock. Watch Now
  7. Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig. Watch Now

Footnotes

  • Cook's Note:
  • Colossal shrimp are 15 to a pound.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 308 calories; 18.6 g fat; 7.8 g carbohydrates; 29 g protein; 290 mg cholesterol; 837 mg sodium. Full nutrition

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Reviews

Read all reviews 30
  1. 40 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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...

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 b...

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 ...

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

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

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

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.

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 bette...

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