BBQ Shrimp New Orleans Style Double Header | Video Followed By The Live Show

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

Worcestershire sauce

💰Cheaper: soy sauce

Soy sauce is more accessible and adds umami.

shrimp

💰Cheaper: chicken

Chicken is often less expensive than shrimp.

hot sauce

💰Cheaper: sriracha

Sriracha offers a similar heat profile.

Start with 12 frozen head-on shrimp and thaw them in cold water.

Cut the first layer off the shallots and slice them.

Chop green onions and set aside.

Chop tarragon and thyme, using dried thyme if fresh is not available.

Melt 1/2 pound (2 sticks) of unsalted butter in a 5-quart saucepan over medium heat (set to 150°F).

Add 1/2 cup minced garlic to the melted butter and sauté until fragrant.

Add the sliced shallots and chopped green onions to the pan and mix.

Pour in 1/2 cup Worcestershire sauce and mix to incorporate.

Add red pepper flakes to taste and stir.

Increase the heat to 180°F and add the thawed shrimp to the pan, ensuring they fit comfortably.

Cook the shrimp until they turn pink and opaque, ensuring there are no dark lines in the meat.

Taste the sauce and adjust seasoning if necessary.

Serve the BBQ shrimp with French bread or baguette for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens