New Orleans
New Orleans-Style Barbecue Shrimp with Worcestershire, Lemon, and Crusty Bread
This dish keeps the signature French Quarter move of shell-on shrimp cooked in a loose, peppery butter sauce loaded with Worcestershire, garlic, and lemon. It is fast, messy, and absolutely meant for bread-sopping rather than pretending to be actual barbecue.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSeafoodQuick WeeknightComfort Food
At a Glance
- Time
- 30 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- New Orleans
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pat the shrimp dry and season lightly with salt. Heat the olive oil in a wide skillet over medium-high heat and add the shrimp in a single layer. Cook for about 1 minute per side until they just begin to color.
- Add the butter and garlic and toss until the butter foams and the garlic smells fragrant but not browned. Pour in the Worcestershire, wine, lemon juice, hot sauce, black pepper, and cayenne.
- Simmer for 2 to 3 minutes, turning the shrimp often, until they are fully cooked and the sauce is glossy and slightly reduced but still loose enough for dipping bread. If it reduces too far, add a splash of water.
- Finish with the parsley and serve right away with lemon wedges and plenty of bread for dipping into the sauce.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use a GF-certified Worcestershire sauce and serve over gluten-free bread or rice for a GF version. For dairy-free, swap the butter for a high-quality vegan butter or olive oil, though the richness of the sauce will be noticeably different.