- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 30 Times
In New Orleans, this dish is called a barbecue, but it really is shrimp cooked in a sauce, rather than on a conventional grill. Traditionally it’s served with the shells on the shrimp to be peeled at the table, with a finger bowl to clean hands after the feast. An interesting blend of unusual ingredients, such as rosemary and Worcestershire, somehow work in the sauce. This recipe uses a chef’s trick of adding butter to a sauce at the end of the cooking to round out and bind it. Be sure to serve the shrimp on plain, white rice with a crusty French bread to sop up the sauce—and, of course, a cold beer and a bottle of Louisana-style hot sauce!
- 1½ to 2 pounds shrimp, shelled and deveined
- 2 tablespoons Creole seasoning, store-bought or homemade
- 2 to 3 tablespoons virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons chopped garlic
- ½ cup beer
- 3 tablespoons lemon juice, preferably fresh
- 3 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1½ teaspoons dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon ground cayenne
- Salt and freshly ground black pepper
- 1 tablespoon butter
- Chopped fresh parsley for garnish
- 2 cups cooked rice
Combine the shrimp and 1 tablespoon of the Creole seasoning in a bowl, and toss to coat. Allow the shrimp to marinate at room temperature for 30 minutes.
Heat a heavy skillet over medium heat, add the oil, and when hot, add the rosemary and garlic, and sauté until the garlic is lightly browned, being careful not to let it burn. Add the shrimp and stir carefully, cooking until just done. Remove and keep warm.
Add the beer to the skillet, raise the heat, and deglaze the pan, being sure to scrape up any bits and pieces from the pan. Add the lemon juice, Worcestershire sauce, sugar, thyme, oregano, cayenne, salt, and pepper. Reduce the heat, and simmer the sauce to reduce and thicken.
Return the shrimp to the sauce, and stir in the butter.
To serve, mound the rice in the bottom of individual bowls, top with the shrimp, garnish with the parsley, and serve with a slice of bread.
This recipe requires advance preparation.
© 2005 Dave DeWitt and Nancy Gerlach
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving, 1 1/2 pounds shrimp, 2 tablespoons of olive oil, but does not include Creole seasoning. For nutritional information on Creole seasoning, please see the link above.
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