Gordon Ramsay's Easy New Orleans Style BBQ Shrimp Recipe | Ramsay Around the World

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken or tofu can provide a lower-cost protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be more budget-friendly.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: teriyaki sauce

Soy sauce is a common substitute that can enhance umami flavor.

Peel and devein the shrimp, leaving the heads on.

Prepare the pickled asparagus by boiling 1 cup of vinegar and 1 cup of sugar with a pinch of salt until the sugar dissolves.

Add fresh dill and a little lemon juice to the pickling liquid and let it cool down.

In a hot nonstick pan, add salt and scorch the asparagus to bring out the flavor, lightly sautéing them.

Transfer the scorched asparagus into a jar and pour the cooled pickling liquid over them, ensuring they are fully submerged.

Slice garlic not too thin to prevent burning, and season the shrimp with salt and Old Bay seasoning, ensuring to season the heads as well.

Add a touch of olive oil to the hot pan and lay the shrimp down, cooking for 60 seconds on each side.

Sprinkle shallots and garlic around the shrimp in the pan.

Add small speckles of butter to the pan as the shrimp cook, and season with fresh dill and thyme before turning them over.

Squeeze lemon juice over the shrimp just before removing them from the pan.

Toast a French baguette in the same pan with a touch of oil, seasoning it lightly with Old Bay and spices.

Slice the pickled asparagus in half to serve alongside the shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens