Origin: American South, Creole
Method: Grill/Smoker or Stove topJump to Recipe
This New Orleans style Barbecue Shrimp recipe has become one of the most important dishes for me personally. I am often asked who my most influential chef is or what is my favorite cook book. While this answer seems to change frequently, Chef Paul Prudhomme is almost always near the top of the list.
"I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food. " -Paul Prudhomme
One of my first cookbooks was Chef Paul's "Louisiana Kitchen". Over the years I have tried almost every recipe in his award winning book. This book, now battered and stained from years of use, has provided countless incredible meals. This our Chef Paul inspired Barbecue Shrimp recipe. We love to make the Creole shrimp in a cast iron pan on the grill or a smoker. It is just as easy to make on the stove top, however. It is a quick and easy recipe that is packed with flavor, though not especially spicy, and has become a family favorite.
“I think cooking is a very personal thing. You have to draw on the past, on what you’ve read, what you’ve tasted and what you’ve seen prepared.” - Chef Paul Prudhomme
What is New Orleans Style BBQ Shrimp?
New Orleans style BBQ shrimp is a creole dish consisting of shrimp sautéed in a butter sauce seasoned with spices, seasonings and Worcestershire sauce. There is so disagreement as to how it became known an BBQ shrimp, though some believe it is due to the rich color of the butter sauce that reminded some people of a barbecue sauce. This Creole dish, however, does not have any ties to traditional BBQ.
Making The Creole Barbeque Shrimp
This cast iron BBQ shrimp recipe is super easy to make and can be on your table in under 15 minutes. To make this New Orleans style shrimp recipe you will need butter, a light beer, seafood stock, some spices and seasonings, garlic, and Worcestershire sauce.
What type of shrimp is used in Creole Style BBQ Shrimp?
Typically New Orleans style shrimp is made with whole head and tail on shrimp. This is certainly the best way to help the shrimp retain all of the great flavor. For a slightly less messy version of the dish you can use peeled tail on shrimp. White and Brown shrimp are the most commonly found in the Gulf of Mexico and are so most commonly used, but pink shrimp may also be used in the recipe.
Prep your ingredients
Prepare your ingredients for the barbeque shrimp by combining all of the spices and seasonings, and having your ingredients measured out ahead of time. This is a super easy BBQ shrimp recipe, but cooking moves quickly do have everything ready to go.
Cooking the New Orleans Barbecue Shrimp
The Creole barbeque shrimp can me made on a stovetop, but we like it best when we make the BBQ shrimp on a grill or smoker in a cast iron pan. Regardless the recipe works best with a heavy pan, like a cast iron pan, that retains heat well.
To make the dish, first preheat a cast iron skillet in smoker or grill at 400. If using a stove top, heat the pan over medium-high heat. If you are using a firepit like a Breeo, you want a medium-high heat. You should be able to hold your hand just above the grill grate for about 3 seconds before you need to pull it away.
Add 1 stick of butter, seasoning, garlic, and Worcestershire Sauce and stir to combine. When the butter is melted, arrange the shrimp in the pan and cook for about 3 minutes.
Flip the sautéed shrimp and add the remaining ingredients
After a few minutes flip the shrimp over and add in the remaining butter and liquids and shake pan vigorously for a minute then continue cooking until the shrimp is cooked (about 2-3 more minutes). Try not to sir with a spoon, just mix by shaking as it helps prevent the butter from separating too much.
You can tell that the shrimp are done when they have become a "C" shape, so don't overcook them. Once cooked remove from the heat.
How to Serve New Orleans Style Barbeque Shrimp
This barbeque shrimp recipe is equally as great as an appetizer or main course. The shrimp are traditionally eaten with your hands and some crusty bread to soak up all of that delicious butter sauce. You will want extra napkins!
For more of the best shrimp and seafood recipe be sure to try some of our favorites:
- Shrimp Mozambique: Spicy Portuguese Shrimp
- Roasted Chicken and Shrimp Curry Stuffed Coconuts
- Spicy, Bacon Wrapped Shrimp: Bottle Rocket Shrimp
- Caribbean Fire Shrimp
- Grilled Clams Casino
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Creole Barbeque Shrimp
- Grill or Smoker
- 18 Large Raw Shrimp whole or tail on
- 1 Stick Plus 4 Tab Butter separated
- 2 tea Garlic Squeeze or fresh minced
- 1 tea Worcestershire Sauce
- ½ cup Seafood Stock
- ¼ cup White Wine or Light Beer
- ¾ tea Cayenne
- ¼ tea Sweet Paprika
- 1 tea Black Pepper
- ¼ tea Salt
- ¼ tea Garlic Salt
- ½ tea Crushed Red Pepper
- ½ tea Fresh Thyme chopped
- ½ tea Fresh Rosemary chopped
- ½ tea Fresh Oregano chopped
- Preheat cast iron skillet in smoker or grill at 400 degrees.
- Add 1 stick of butter, seasoning mix, garlic, and Worcestershire Sauce and stir to combine.
- When the butter is melted, arrange the shrimp in the pan and cook for about 3 minutes.
- Flip the shrimp over and add in the remaining butter, and liquids and shake pan vigorously for a minute then continue cooking until the shrimp is cooked (about 2-3 more minutes).
- Serve with crusty bread or over Cheesy Jalapeño Grits, and Pork Jowl Black Eyed Peas.