How to make New Orleans BBQ Shrimp

Worcestershire sauce

🥗Healthier: coconut aminos

💰Cheaper: soy sauce

Coconut aminos offer a lower sodium option while maintaining a similar flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tilapia

Chicken breast is a leaner protein, while tilapia is often less expensive.

Chop 4 cloves of garlic.

Rinse 2 large lemons, chop them in half, and juice them using a citrus juicer until you have about 1/3 cup of lemon juice.

Chop 2 sticks of unsalted butter into cubes.

Chop the French bread into thick slices using a serrated knife.

Preheat your fire to high heat.

Add 2 tablespoons of unsalted butter to the pan and let it melt, spreading it along the bottom.

Add 2 teaspoons of Tony Chachere's Creole seasoning to the melted butter.

Add the shrimp to the pan and sauté for 30 seconds.

Flip the shrimp and sauté for another 30 seconds.

Turn off the heat and remove the shrimp from the pan, placing them into a serving bowl.

Using the seasoned base left in the pan, preheat your fire to medium-high heat.

Add 2/3 cup Worcestershire sauce, 1/8 cup hot sauce, 1/3 cup lemon juice, 2 tablespoons garlic, 1 teaspoon Tony Chachere's Creole seasoning, and 2 teaspoons cayenne pepper to the pan.

Stir all ingredients together and let it simmer for 3 minutes.

Add the 2 sticks of unsalted butter to the sauce and stir until melted.

Add the shrimp back into the pan and stir everything together.

Let it simmer for another 3 minutes.

Turn off the heat and cover the pan with a lid, letting it sit for 15 to 30 minutes to soak up the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens