New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp is a classic dish that’s rich, buttery, and full of bold flavors. Interestingly, it doesn't involve traditional barbecue sauce or grilling. Instead, the shrimp are cooked in a savory, spicy, and buttery sauce with Worcestershire sauce, garlic, and black pepper. Here’s an authentic recipe:

New Orleans Barbecue Shrimp Recipe

(Serves 4)

Ingredients:

• 2 lbs large head-on, shell-on shrimp (Gulf shrimp preferred)
• 1 stick (8 tbsp) unsalted butter, cut into pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh cracked black pepper (or to taste)
• 1 tsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (optional, for extra heat)
• 1 tsp Creole seasoning (like Tony Chachere’s)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tsp Worcestershire sauce
• Juice of 1 lemon
• 1/2 cup dry white wine (or seafood stock)
• 1/2 cup chicken broth
• 1 tbsp hot sauce (Crystal or Tabasco preferred)
• 1 tbsp fresh parsley, chopped
• 1 loaf French bread, for dipping

Instructions:

1. Prepare the Shrimp: If using head-on shrimp, rinse and pat dry. Keeping the shells on enhances the flavor.
2. Sauté Garlic & Spices: In a large skillet or cast-iron pan over medium heat, melt 2 tbsp butter with olive oil. Add garlic, black pepper, paprika, Creole seasoning, cayenne, thyme, and salt. Sauté for 30 seconds until fragrant.
3. Deglaze & Simmer: Add Worcestershire sauce, lemon juice, white wine, chicken broth, and hot sauce. Bring to a simmer and let cook for 2-3 minutes.
4. Cook the Shrimp: Add shrimp to the pan and cook for about 2-3 minutes per side, until they turn pink and opaque. Stir occasionally to coat them in the sauce.
5. Finish with Butter: Reduce heat to low. Gradually whisk in the remaining butter a few pieces at a time until the sauce thickens slightly.
6. Garnish & Serve: Sprinkle with fresh parsley and serve immediately with warm French bread for soaking up the sauce.

Tips for Authentic Flavor:

• Use Head-On Shrimp: The heads release extra flavor into the sauce.
• Don’t Skimp on the Butter: It’s what makes the sauce rich and velvety.
• Adjust Spice Levels: New Orleans-style means bold flavors, so feel free to add more black pepper, cayenne, or hot sauce.
• Let It Sit: Some say the dish tastes even better if the shrimp sit in the sauce for a few minutes before serving.

Wine Pairing & Side Dish Ideas for New Orleans Barbecue Shrimp

Wine Pairing:

Since this dish is rich, buttery, and spicy, you’ll want a wine that complements the flavors without overpowering them. Here are some great options:

1. White Wines (Crisp & Dry)
   • Sauvignon Blanc – Its acidity cuts through the butter while balancing the spice.
   • Chablis (Unoaked Chardonnay) – Bright minerality and citrus notes pair well with the shrimp.
   • Albariño – A Spanish white with crispness and slight salinity, making it great for seafood.
2. Sparkling Wines
   • Brut Champagne or Crémant – The bubbles cleanse the palate between bites.
   • Prosecco – A lightly fruity and refreshing option.
3. Light Reds & Rosé (If You Prefer Red)
   • Pinot Noir – A lighter red with bright acidity that can handle the spice.
   • Dry Rosé – Its fruitiness and crispness make it a solid choice.

Side Dish Ideas:

New Orleans Barbecue Shrimp is rich and flavorful, so pairing it with the right sides can enhance the meal.

1. French Bread (A Must!) – Crusty bread is essential to soak up all that delicious buttery sauce.
2. Creamy Grits – Serve the shrimp and sauce over cheesy grits for a comforting Southern twist.
3. Steamed Rice – Helps absorb the sauce while keeping things simple.
4. Maque Choux – A classic Louisiana side dish of corn, bell peppers, and onions sautéed in butter.
5. Coleslaw – A tangy, slightly sweet slaw balances the richness of the shrimp.
6. Roasted Asparagus or Green Beans – Adds a light, fresh contrast to the meal.
7. Cajun Cornbread – A slightly sweet, buttery cornbread with a hint of spice pairs beautifully.