New Orleans-Style Barbeque Shrimp

Sabrina S. Baksh
  • 29 mins
  • Prep: 20 mins,
  • Cook: 9 mins
  • Yield: Serves 4 to 6
Ratings (9)

While New Orleans Barbeque Shrimp is usually baked in an oven, why not take it to the grill? Similar to the method of grilled shrimp scampi, these shrimp are placed in a cast iron pan for cooking. Sop up the sauce with lightly toasted bread or serve over rice.

What You'll Need

  • 2 pounds/900 g large shrimp, shells left on
  • 1 cup/240 mL chicken broth
  • 1 cup/240 mL ale
  • 1/4 cup/60 mL butter, melted
  • 1/4 cup/60 mL olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons/30 mL Creole seasoning
  • 1/2 tablespoon/2.5 mL hot sauce
  • 2 teaspoons/10 mL Worcestershire sauce
  • 1 teaspoon/5 mL sea salt
  • 1 teaspoon/5 mL fresh rosemary, chopped
  • 1/2 teaspoon/2.5 mL black pepper
  • 1/3 cup/80 mL flat leaf parsley, chopped
  • juice of 1 lemon

How to Make It

To prepare shrimp, take a pair of kitchen scissors, snip the shell down the back and remove vein. Typically, the shells are left on, but if you'd prefer, you may remove them. Combine all ingredients except shrimp and parsley, in a medium bowl. Add shrimp to mixture, cover bowl with plastic wrap and allow to marinate in fridge for 30 minutes.

Preheat grill for medium-high heat. Place cast iron skillet on grill and give it time to heat up.

Pour marinade (from bowl with shrimp)into skillet and allow it to bubble for about 2-3 minutes. Keep a close eye so it doesn't burn. Add shrimp and cook for an additional 5-6 minutes, turning often. Once shrimp are pink and sauce has sufficiently simmered, remove from heat, pour into large serving dish, top with parsley and serve.

Nutritional Guidelines (per serving)
Calories 374
Total Fat 19 g
Saturated Fat 7 g
Unsaturated Fat 9 g
Cholesterol 323 mg
Sodium 1,369 mg
Carbohydrates 14 g
Dietary Fiber 2 g
Protein 38 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)