📝 About This Recipe
A true New Orleans classic, this dish has nothing to do with a grill and everything to do with a rich, peppery, Worcestershire-spiked butter sauce. Originating in the legendary kitchens of the French Quarter, these succulent shrimp are bathed in a decadent emulsion of spices and citrus. It is a messy, hands-on soul-food experience that captures the vibrant, indulgent spirit of Louisiana Creole cooking.
🥗 Ingredients
The Shrimp
- 2 pounds Gulf Shrimp (large, head-on and shell-on for maximum flavor)
The Aromatics and Liquid
- 1/2 cup Worcestershire sauce (the backbone of the sauce)
- 2 tablespoons Lemon juice (freshly squeezed)
- 4 cloves Garlic (minced very finely)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Hot Sauce (preferably Crystal or Louisiana brand)
The Spice Blend
- 2 teaspoons Black Pepper (coarsely ground)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Smoked Paprika
The Finish
- 1 cup Unsalted Butter (2 sticks, cold and cut into 1/2-inch cubes)
- 2 tablespoons Green Onions (thinly sliced for garnish)
- 1 loaf French Bread (crusty and warm for dipping)
👨🍳 Instructions
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1
Rinse the shrimp under cold water and pat them dry with paper towels. Keep the heads and shells on, as they contain the essential oils that create the signature deep flavor of the sauce.
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2
In a small bowl, combine the black pepper, dried thyme, dried oregano, cayenne, and smoked paprika. Set aside.
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3
Place a large stainless steel or cast-iron skillet over medium-high heat. Do not use non-stick if possible, as you want a bit of caramelization.
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4
Add the white wine, Worcestershire sauce, lemon juice, minced garlic, and hot sauce to the skillet.
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5
Whisk in the spice blend and bring the liquid to a simmer. Let it reduce by about half, which should take 3-5 minutes, until the scent is pungent and the liquid is slightly syrupy.
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6
Add the shrimp to the skillet in a single layer. Cook for about 2 minutes, then flip them over using tongs.
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7
Once the shrimp turn pink and just begin to curl (about 2 more minutes), reduce the heat to the lowest possible setting.
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8
This is the critical step: Add the cold butter cubes a few at a time, whisking or swirling the pan constantly. The goal is to emulsify the butter into the sauce rather than just melting it into oil.
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9
Continue adding butter and swirling until all the cubes are incorporated and the sauce is thick, creamy, and opaque.
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10
Remove the pan from the heat immediately. Taste the sauce; the shrimp shells should have provided enough salt, but add a pinch more if necessary.
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11
Transfer the shrimp and all that glorious sauce to a deep serving platter or individual shallow bowls.
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12
Garnish with sliced green onions and serve immediately with plenty of warm French bread.
💡 Chef's Tips
Always use head-on shrimp if you can find them; the fat in the heads creates a much richer sauce. Never let the sauce boil once you start adding the butter, or the emulsion will break and become greasy. If you must peel the shrimp before cooking, leave the tails on and use shrimp stock instead of wine to maintain the depth of flavor. Use high-quality European-style butter for the creamiest texture and best mouthfeel. Provide your guests with extra napkins or even bibs—this is meant to be a messy, joyful meal.
🍽️ Serving Suggestions
Serve with a chilled glass of crisp Abita Amber beer or a high-acid Chenin Blanc. A simple side of white rice is perfect for soaking up any leftover sauce. Pair with a light, vinegary coleslaw to cut through the richness of the butter. Always have a 'bone bowl' on the table for guests to discard the shells and heads. Follow the meal with a light lemon sorbet to cleanse the palate after the heavy spices.