New Orleans BBQ shrimp …. it’s not BBQ at all. I’m really not sure why it’s called BBQ. I’ve done some research but I didn’t find anything solid.
You know what though? It. Doesn’t. Matter. It’s freaking delicious!
It’s shrimp cooked in butter and beer or wine with a handful of other ingredients. I like it better with beer but some people make it with white wine. It’s delicate and super rich. Finger licking good really.
You can serve this with grits or French bread. You can pour it over steak, which is my favorite. You can leave the heads and bodies on, which gives the sauce a richer flavor. Or you can peel for ease of eating.
New Orleans BBQ Shrimp
Ingredients
- 1 – 1.5 pounds shrimp, peeled and deveined you can leave them head and shell on
- 1 stick butter
- 1 medium onion chopped
- 3 cloves garlic
- 6 dashes liquid smoke
- 6 dashes Worcestershire
- 1/4 teaspoon cayenne
- 1/2 teaspoon Tony Chachere’s, 1/2 teaspoon or to taste
- 2 teaspoons chicken bouillon, Better Than Bouillon, granules or cubes, your choice
- 3/4 cup beer, preferably Abita Amber or any other amber/dark beer
- salt and pepper to taste
- sliver lemon, I just cut the head off the lemon and use it
Instructions
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In a skillet melt the butter. Once melted, toss in your chopped onion. Cook until it starts to soften.
Add in the garlic, liquid smoke, Worcestershire, cayenne, cajun seasoning, and chicken bouillon. Stir it about until it’s combined.
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Add in your shrimp. Cook the shrimp until it just starts to turn white/pink, about 3-4 minutes. Add in the beer and stir. Season with salt and pepper to taste.
If you’re using Tony’s, it’s pretty salty so don’t go crazy with the salt. If you’re using a different brand of cajun seasoning, use your best judgement.
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Cook the shrimp for another 5 minutes or so, reducing the liquid some.
If your shrimp or ingredients gave off too much liquid and you need to reduce it more, or you just like a thick gravy style liquid, remove your shrimp to a plate and reduce it. Add the shrimp back when the liquid is to your desired consistency.
Once done, hit it with a splash of lemon juice. Enjoy with fresh French bread or cheesy grits!
Recipe Notes
Just a few things about this recipe:
- If you can, by golly, use Gulf shrimp. They are sweeter and just better than the shrimp you’ll get from Thailand or India. And you know what? Those gulf shrimpers work damn hard, let’s support our American shrimpers!
- The darker the beer, the darker the gravy. I have used an IPA in this on a few occasions. Still very, very delicious, but it won’t look like the picture does. You can rectify that by pouring in 1/2 capful of Kitchen Bouquet. Don’t even worry, it doesn’t really have a flavor and it’s just for color.
- I love this with some French bread, but polenta, grits, fresh white rice, over steak, it’s all crazy good.
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Making this for dinner tonight. Can’t wait. Thanks for sharing the recipe.
So excited to hear how you like it!
Unsalted butter, I assume, considering the salt content of the Tony Chachere’s and the chicken bouillon?
I use salted but you could use unsalted if you like!
Hi: I just signed up for your emails and the shrimp recipe caught my eye. I live in Canada and where would I find Tony’s Chacheres or is there something else I could use?
Thanks, Bette
Hi Bette, I stumbled upon Tony’s Chachere’s quite by accident at the Bass Pro Shop in Canada!
Walmart usually carries it. If not in stockstock, ask the store manager to order it in.
This looks so incredible. My daughter was just asking me to make something with shrimp. Thanks for sharing with us on the Homestead Blog Hop. Please keep all the goodness flowing our way!
Thanks! She would love this!
This recipe sounds delicious. A must try. Thanks for sharing at the Snickerdoodle Create Bake Make Party.
Looks delicious! I love Tony Chachere’s seasoning, it’s amazing how much flavor it adds! Thanks for sharing with us at The Blogger’s Pit Stop!
Yes, total staple in my house. But if you haven’t tried it, you should try Slap Ya Mama. I actually like it better in some dishes. Not as salty as Tony’s but still packs a nice cajun seasoning punch.
Me and Bubba Gump have something in common, we love shrimp no matter how you cook it! Yours looks scrumptious!!! #merrymonday
lol! You can count me in on that too! Hope you can give it a try!
I really want to try liquid smoke, but I haven’t found one. This sounds like an amazing dish – I think it would be perfect with rice. 😀 Thanks for sharing at Fiesta Friday party!
Wow this looks so delicious. Shrimp always go down a treat in my house x #ALittleBitOfEverything
Yes, we love shrimp here too!
I’ve never added beer to shrimp. Truly another unique recipe you have here. Thanks for linking up at #OMHGWW and hope to see you next week!
This looks delicious! I’ll definitely try it soon.
Your dishes always make my mouth water…Hi, I would like to invite you to my blog party “The Classy Flamingos” held each Wednesday thru Friday. You’ll get large picture exposure and shout outs. You may get PINKED and get even more exposure! I hope you’ll come join us. ~Linda poinsettiadr.com
Absolutely Linda!
I have several in the family that love shrimp believe I will make this up for them thanks for sharing
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Gotta try this! I’ve never thought of BBQ shrimp.
Total must in your life!
Looks so delicious I must try this just saw at link-up #Alittlebitofeverything
Glad you came and took a look Maggie! It’s so easy, really and super delicious – enjoy!
It’s hard to find a good BBQ Shrimp recipe that is like you find in New Orleans (like you said nothing BBQ about it). Thanks for sharing your recipe. I am pinning it for future use. I saw your post over at “Dwellings” blog party.
Thanks for checking it out Miss Kitty! Hope you enjoy!
Oh my, this looks soooooo goooood! I see I will have to look at more of your recipes!
Yay! Thanks for coming to see it!