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New Orleans barbecue shrimp
Head-on prawns in peppery butter and Worcestershire sauce
AmericanNew Orleans barbecue shrimp never touch a grill or a barbecue sauce: they are big head-on Gulf prawns baked or pan-cooked in an outrageous amount of butter, black pepper, garlic, Worcestershire sauce and lemon, made famous in an Uptown restaurant in the 1950s. You peel them at the table and mop up the sauce with French bread. Some cooks add a splash of beer, which contains alcohol; this version uses stock, so it is alcohol-free. Worcestershire sauce contains anchovy. Chef's tip: keep the heads on; they hold the juices that make the sauce.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (4)
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Method
0/4 doneStep 1: Put the 2 lb large raw prawns, head and shell on in a single layer in a large, wide frying pan with 30 g of the 1 oz cold butter, the 5 cloves garlic, 3 tbsp Worcestershire sauce, 1 tbsp coarsely ground black pepper, 1 tsp Cajun seasoning, 1 sprig fresh rosemary, 1 lemon and ¼ cup seafood or chicken stock.
3 minStep 2: Cook over a medium-high heat for 2–3 minutes a side, until the prawns turn pink and the flesh is opaque.
6 minStep 3: Lower the heat and swirl in the rest of the 4 oz cold butter a few cubes at a time, shaking the pan, until the sauce is creamy. A common mistake is boiling it after the butter goes in, which splits the sauce into grease.
3 minStep 4: Serve in bowls with plenty of sauce and the 1 crusty French bread for dipping.
1 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 26 g
- Carbs
- 6 g
- Fat
- 34 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new Orleans barbecue shrimp take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of cold butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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