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New Orleans BBQ Shrimp

  • Prep Time: 15m
  • Cook Time: 15m

Ingredients

  • 1 tsp. Tony Chachere’s Bold Creole Seasoning
  • 2 sprigs of fresh rosemary
  • 2 lb extra-large or jumbo shrimp, peeled and deveined, thawed if frozen
  • 5 tbsp. unsalted butter
  • 3 large cloves garlic, minced
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. shrimp stock
  • 3 scallions, white and green parts, thinly sliced

Instructions

  1. Lay your shrimp out and cover with Tony Chachere’s Bold Creole Seasoning and set aside.
  2. Heat a 12-inch skillet on medium and add garlic and rosemary to dry skillet. Sautee until you can smell the aroma of the garlic and rosemary.
  3. Add shrimp to skillet and sear on each side for about one minute. Do not brown. Stir frequently until the shrimp are almost cooked but still opaque in spots, 3-4 minutes.
  4. Add the shrimp stock, Worcestershire sauce, lemon juice and bring to a simmer.
  5. Add your butter one tablespoon at a time, adding each after the previous one melts to create a sauce.
  6. Cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve.