Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce and lots of black pepper. It is a fine and almost absurdly fast dish — once the shrimp are peeled, you can have it on the table in 10 minutes — with a rich, savory sauce that completely belies the little effort it takes. But as I discovered once I started playing around with it, the key ingredient is neither Worcestershire sauce nor pepper, but rather butter. If you start with about a tablespoon for each serving of shrimp, you can add almost any flavor you like and create a sauce with the same creaminess and rich flavor. But start with Worcestershire sauce and pepper!
Ingredients
- 4 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 ½ to 2 pounds peeled shrimp
- 2 tablespoons Worcestershire or soy sauce
- Salt to taste
- ½ teaspoon or more fresh black pepper
- Juice of 1 lemon
- Nutritional Information
Nutritional analysis per serving (4 servings)
283 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 40 grams protein; 350 milligrams cholesterol; 321 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If sauce threatens to dry out, add a tablespoon or two of water.
- When shrimp are done, add salt and pepper, then lemon juice. Serve over rice or with bread.
15 minutes
Dining and Cooking