These shrimp, friends. THESE SHRIMP! OK… this recipe is not just one of the easiest shrimp recipes I’ve ever made…and it’s not only one of the best tasting shrimp recipes I’ve ever cooked up…it’s the PERFECT way to celebrate Fat Tuesday! When you can’t celebrate the revelry of Mardi Gras because you live far away… by golly, the next best thing are these New Orleans Style Barbecue Shrimp. My very good (and very talented) blogging friend Whitney from That Square Plate is the mastermind behind these shrimp. And to say they are absolutely and unforgettably amazing is an understatement
Whitney’s recipe is really, really simple – I’m talking 20 minutes to the table. It’s totally perfect for making up on a busy weeknight. When I cooked it up, the only modifications I made were that I subtracted a smidgen of butter (because I ran out), and I added some bay leaves to the mix because I love that savory flavor with shrimp too. I also left out the Tabasco because my kids aren’t fans of spice. Whitney suggested serving the shrimp over rice, and with a crusty piece of bread. And y’all, she is so spot on. The sauce is the absolute best part of this recipe, and sopping it up with a big piece of crusty french bread is pure culinary heaven.
If you’re out of rice, I think these shrimp would also be fantastic atop a bowl of cheese grits too. And Whitney used fresh shrimp in her recipe, but I used frozen Key West pink shrimp….and they were still just awesome.
So friends, happy Fat Tuesday!!! These shrimp are a little taste of New Orleans, thanks to Whitney’s culinary brilliance. And you MUST go have a look at her blog – That Square Plate. Her recipes are just amazing (Pecan Encrusted Fried Okra anyone? Super yums!!!) She lives on the Gulf Coast just like me (except a little further north in Alabama). And speaking of Alabama, she and I are actually from the same coastal county! So super cool! We even went to the same college! WAY COOL! (War Eagle!)
Enjoy these shrimp! And may your Fat Tuesday be fantastic!
- 5 Tbs butter, divided
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon celery salt
- 1 teaspoon chili powder
- ¼ teaspoon salt
- 1 /2 teaspoon black pepper
- 1 tablespoon lemon juice (about the juice from a whole lemon)
- 1½ tablespoons Worcestershire sauce
- 1 pound large shrimp
- 2-3 bay leaves, if desired
- tabasco, if desired
- Cooked rice and French bread for serving, if desired
- Instructions next page
- Heat a medium skillet over medium-low heat.
- Once the skillet is warm, saute the diced onion in 2 tablespoons of butter. As soon as the onion starts to turn translucent and brown, add the minced garlic. Cook for about 1 minutes, then stir in the celery salt, chili powder, salt and pepper.
- Continue stirring for about 1 more minute, monitoring the garlic to be sure it doesn’t overcook.
- Stir in the remaining 3 tablespoons of butter, and when it begins to brown and bubble, remove from the heat.
- Stir in the lemon juice, Worcestershire sauce, bay leaves, and shrimp.
- Put pan back on the heat at low temperature, and cook the shrimp in the sauce until cooked through but not overdone. While shrimp is cooking, stir frequently.
- Once done, serve over rice, if desired, and with french bread.