📝 About This Recipe
Forget the grill—this quintessential New Orleans classic is all about large, head-on shrimp submerged in a decadent, peppery Worcestershire butter sauce. Born in the kitchens of Pascal's Manale, this dish is famous for its bold Creole spice profile and a sauce so addictive you'll want to drink it. It is a messy, hands-on soul-satisfying experience that captures the true spirit of the French Quarter.
🥗 Ingredients
The Shrimp
- 2 pounds Large Shrimp (fresh, head-on and shell-on is essential for flavor)
The Signature Sauce Base
- 1 cup Unsalted Butter (2 sticks, cubed and slightly chilled)
- 1/4 cup Extra Virgin Olive Oil
- 4 cloves Garlic (minced very fine)
- 1/2 cup Worcestershire Sauce (the backbone of the dish)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Lemon Juice (freshly squeezed)
Creole Spice Blend
- 2 tablespoons Black Pepper (coarsely cracked)
- 1 teaspoon Dried Rosemary (crushed finely between fingers)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt (or to taste)
For Garnish and Serving
- 1/4 cup Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (chopped)
- 1 loaf French Bread (crusty, warmed for dipping)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Rinse the shrimp under cold running water and pat them dry with paper towels. Leave the heads, shells, and tails intact as they provide the depth of flavor necessary for the sauce.
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2
In a small bowl, combine the black pepper, crushed rosemary, smoked paprika, cayenne, oregano, and salt. Mix well to create your spice rub.
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3
In a large heavy-bottomed skillet or cast-iron pan, heat the olive oil over medium-high heat.
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4
Add the minced garlic to the skillet and sauté for about 30-45 seconds until fragrant, being careful not to let it brown or burn.
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5
Stir in the Worcestershire sauce, white wine, lemon juice, and the prepared spice blend. Bring the mixture to a gentle simmer.
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6
Reduce the heat to medium. Add the shrimp to the skillet in a single layer if possible. Cook for 2-3 minutes on one side.
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7
Flip the shrimp over. They should be starting to turn pink and curl slightly.
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8
Begin adding the cubed butter, a few pieces at a time, swirling the pan constantly. This creates an emulsion, resulting in a thick, velvety sauce rather than an oily one.
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9
Continue adding butter and swirling until all the butter is melted and the sauce has thickened slightly and turned a deep, opaque brown.
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10
Cook for another 1-2 minutes until the shrimp are just opaque all the way through. Do not overcook, or they will become difficult to peel.
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11
Remove the pan from the heat immediately. Taste the sauce and add a pinch more salt or lemon juice if needed.
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12
Transfer the shrimp and all of that glorious sauce into a large serving bowl or individual shallow bowls.
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13
Garnish generously with sliced green onions and fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
Always use head-on shrimp if you can find them; the fat in the heads melts into the sauce, providing an incredible richness. Do not use margarine or low-fat butter substitutes; the high fat content of real butter is required for the sauce to emulsify properly. If you must use headless shrimp, ensure they are at least shell-on to protect the delicate meat from the high heat. Keep the heat at a medium simmer when adding butter—if the sauce boils too vigorously after the butter is added, it may 'break' and become greasy. Provide your guests with large napkins or even bibs; this is a delightfully messy dish meant to be eaten with your hands.
🍽️ Serving Suggestions
Serve with a warm, crusty baguette—this is non-negotiable for soaking up every drop of the spicy butter sauce. Pair with a crisp, cold Abita Amber beer or a high-acid white wine like Chenin Blanc to cut through the richness. Start the meal with a light green salad tossed in a simple vinaigrette to balance the heavy main course. Serve over a bed of creamy stone-ground grits if you want a more substantial, 'Shrimp and Grits' style meal. Keep a 'discard bowl' on the table for the shrimp shells and heads to keep the dining area tidy.