nola
bbq
shrimp
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1lb shrimp - peeled, deveined
1tsp kosher salt
1tsp freshly ground black pepper
0.5tsp cayenne pepper
4 garlic cloves
1/4 of a red bell pepper
10tbsp unsalted butter
3tbsp Worcestershire sauce
AN lemon wedges
AN green onion
ingredients
yield: 2-3 servings
cook time: 20 minutes
course: main
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a rich and flavorful yet simple creole dish
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1. Season the shrimp with salt, cayenne, and black pepper. Set aside.
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2. Mince the garlic and finely chop the bell pepper.
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3. Melt half of the butter (5tbsp) in a large stainless steel pan over medium heat. Add the garlic and bell pepper and sauté for 2 minutes. Add Worcestershire and stir to combine.
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4. Add shrimp to the pan in an even layer. Flip after about 2 minutes and continue to cook until shrimp are pink and cooked through.
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5. Reduce the heat to low. Add the remaining butter, 1 small cube at a time, while stirring or shaking the pan constantly to finish your sauce.
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6. Top with a squeeze of lemon and serve over rice or with a big slice of French bread. Garnish with more freshly gruff black pepper and a pinch of thinly sliced green onion.
process
I currently work a full-time, sporadic kitchen job, which means I rarely know when—or how often—I’ll be eating dinner at home or at work. This makes grocery shopping quite complicated, which is why I always keep a big ol’ bag of frozen shrimp in my freezer. It’s the quickest protein to thaw and the easiest to cook, no matter the recipe. The only downside is that it doesn’t reheat well, so I recommend only thawing and cooking what you need.
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This recipe will always be in my dinner rotation because it’s unbelievably easy and full of flavor. I should mention: it doesn’t actually have anything to do with BBQ. It’s not grilled, and it’s not served with barbecue sauce—but the sauce does slightly resemble the texture and color of BBQ sauce, and that’s how it got its name. For the real deal, visit Pascal's Manale in New Orleans, where the dish originated.
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Most Creole dishes have strong French influences—and what do the French love more than butter? Nothing. The 10 tablespoons I called for is a minimum. Add as much butter as your heart desires—and while you’re at it, feel free to bump up the Worcestershire, too. Despite being untraditional, I like to add finely chopped red bell pepper to the mix. It brings a bit of sweetness that balances the acidity from the lemon and Worcestershire, and the heat from the cayenne.
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I almost always use unsalted butter in my recipes so I have more control over the salt. If you only have salted butter on hand, no worries—just reduce the salt in your seasoning a bit. Want another variation? Toss the shrimp in a tablespoon of flour right before adding them to the pan. It gives them a light, crispy coating.
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Eat the shrimp straight out of the pan, mop up the sauce with fresh French bread, or serve them over a bed of white rice. It’s entirely up to you—your energy level and your carb guilt level. All I ask is that you enjoy! Thank you so much for reading.​