BBQ Shrimp


Bizarre color in the picture. I promise it was more brown to my naked eye.

If you have 15 minutes and a reasonable stash in your freezer, you’re never far from a New Orleans classic. I love BBQ shrimp for it’s simplicity and complexity of flavors. The sauce is one of the best things to dip a crusty baguette in to. The recipe comes together quickly, so paying attention to your miss en place beforehand is the key to success here.

BBQ Shrimp for 2, JW’s way
~1/2 lb shell-on, but split and deveined shrimp
Canola oil
All the garlic you can stand, about 3 cloves per person, minced
Scallions, sliced, white and green parts kept separate
A sprig of fresh rosemary, leaves removed and minced
Beer to drink and to deglaze with
1/3 stick of butter
Creole seasoning
3 T Worchestershire
3 T hot sauce

Heat a large skillet over medium-high heat. Pat the shrimp dry and toss with a generous amount of Creole seasoning. Place in the pan, being careful not to crowd and cook for about 1 minute per side. Remove shrimp and set aside. Reduce heat to medium, toss in the garlic, white part of the scallions, and rosemary. Cook until fragrant, about a miniute. Deglaze pan with a huge splash of the beer you are enjoying. Preferrably Abita Turbo Dog (a New Orleans classic). Add the butter, Worchestersire, and hot sauce and swirl until the butter melts and emulsifies. Return shrimp to the pan and simmer for about 2 minutes more. Pour into a serving bowl. Top with the green parts of the scallions. Serve with more beer, more hot sauce, and lots of French bread for sopping.

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