New Orleans Barbeque Shrimp

New Orleans Barbeque Shrimp

112
Rachel K 1

"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."

Ingredients 20 m {{adjustedServings}} servings 345 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
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Reviews 112

  1. 142 Ratings

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Chef Wannabe
4/24/2008

This is very good, quick, and there's not much to clean up; however, I really felt the beer was out of place. The second time I replaced the beer with Ginger Ale. I also added a teaspoon or so of balsamic vinegar for zing, teaspoon or so of soy sauce (recipe needs salt), and a teaspoon or so of Tobasco (maybe too spicy for some, but just right for us). To the dry ingredients I added a teaspoon of sugar. The result was addictive. There wasn't a trace left. I'm also going to try with lemon juice.

Don Root
3/23/2008

I have never rated a recipe before, mostly because I didn't want to take the time, but also because individual preparation can make such a difference. But - I needed to create an account and rate this recipe! I don't know that I woud call it New Orleans Barbeque Shrimp, but more like a spicy shrip scampi. It wasn't exactly what I was looking for, but I am glad that I ran into it. This shrimp is great. The spices and different flavors that you experience while eating this dish are phenominal, and somewhat rare for many home made dishes, but more what you would find in restaurant prepared meals. This is definitely worth making. Only change - I used one stick of butter instead of two, and I still had plenty of sauce. I imagine cutting the butter in half strengthened the flavor of the spices as well! Great recipe!

vanessajbaca
2/5/2008

This is almost identical to the divine barbecue shrimp served at Pascal's Manale on Napoleon Avenue in the Garden District of New Orleans!! Wonderful wonderful! If I can't be there to indulge, this fantastic recipe is the next best thing.