The City Magazine Since 1975

New Orleans-Style BBQ Shrimp

September 2020
Rate This Recipe: 

1 lb. 21/25-count local shrimp, heads off but shells on
2 Tbs. olive oil
1 cup diced yellow onion
8 large cloves garlic, chopped
2 sprigs thyme
3 Tbs. Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning
2 cups Worcestershire sauce
1 cup shrimp stock (recipe follows)
Juice of 1/2 lemon
6 dashes Tabasco
8 Tbs. unsalted butter, cubed and chilled
2 Tbs. Finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Loaf of crusty bread

For the shrimp stock: (Makes about 1 qt.)

Shells and heads from 2 lbs. shrimp
2 qts. cold water



Chef’s Notes - “Make the shrimp stock in advance. In a tightly covered container, you can refrigerate it for up to four days or freeze it for up to six months.” —David Pell

For the stock: 

Place the shrimp shells, heads, and water in a large saucepan over medium-high heat. Bring the water to a boil, pushing the shrimp shells down into the water as they rise to the top. Reduce the heat to low and slowly simmer the stock for 25 minutes. Strain the stock through a fine mesh strainer and discard the shells and heads. 

For the barbecue shrimp: 

Clean the shrimp by splitting them down the back with a knife or scissors and taking out the vein. Do not remove the shell. Heat the olive oil in a medium saucepan over medium-high heat. Add the shrimp, onions, garlic, thyme, and Redfish seasoning and sauté them until the shrimp starts to turn pink, about two minutes. Stir in the Worcestershire sauce, scraping the bottom of the saucepan to bring up any browned bits. Add the shrimp stock, lemon juice, and Tabasco and bring to a boil. Reduce the heat to mediumlow and add the butter one cube at a time until it is all incorporated. Remove from the heat, check the seasoning, and add a little salt and pepper, if desired. Stir in the chopped parsley and serve immediately with crusty bread.