New Orleans Barbecue Shrimp

Courtesy Hoffman Media

A buttery, garlicky, savory New Orleans classic.
Cook/Prep Time: 45 MinutesServings: 4


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


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

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!