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New Orleans Barbecue Shrimp

A buttery, garlicky, savory New Orleans classic.

Cooking/Prep Time: 45 minutes
Serves 4

Shrimp, Entree

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  • 2 lbs. jumbo or colossal fresh shrimp, heads on
  • 7 cups cold water
  • 12 Tbsp. unsalted butter, divided
  • 2 Tbsp. finely chopped fresh rosemary leaves
  • 1 1/2 tsp. ground black pepper
  • 2 tsp. Cajun seasoning
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 1/4 cup Worcestershire sauce
  • 1/4 cup hot sauce
  • 2 Tbsp. fresh lemon juice
  • 1/2 cup dark or amber beer
  • 2 loaves French bread, for serving


1. Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.

2.) In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.

3.) In a large skillet, melt 5 Tbsp. butter over high heat. Add rosemary, pepper, Cajun seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, hot sauce, and lemon juice. Add shrimp, and cook just until pink and firm.

4.) Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 Tbsp. butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.