Bold, spicy, buttery and messy…this drool-worthy shrimp dish is just the thing to satisfy winter cravings!
Unlike it’s name, this New Orleans dish is not really made on the Barbeque or grill in anyway. It gets its smokiness and ‘BBQ flavor’ from liquid smoke, Worcestershire sauce and the smokey paprika and spices. It is also traditionally served with jumbo fresh shrimp- shell and heads on (de-veined of course) and swimming in copious amounts of butter, served with warm crusty bread and lots of bibs ‘n napkins (as it’s an eat-with-your-hands kinda dish) or so I’ve heard. Now, I have ever been to New Orleans {yet!}…although I know for sure that I would just love it, if just for the food alone. So until that day comes, I have to content myself with making and eating foods with some N’Orelean’s flair like this one!
Initially inspired by Return to Sunday Supper and Emeril’s recipes, I have made this dish a few times now, tweaking it each time to my own tastes. In my version of this dish, I use frozen (peeled, but tail-on) shrimp {let’s face it, there’s no real fresh shrimp available in most landlocked cities like mine- even the supposedly fresh stuff they sell over the counter in the seafood section of big stores is previously frozen and thawed by the store ….so you might as well buy it frozen and control the thawing yourself} and I also used significantly less butter {as I intend on making and eating this dish a lot in my lifetime!}. Any way you make it… this dish is lick-your-fingers delicious!
Not only is this recipe wonderfully flavorful …it’s super easy to make! Simply toss all the ingredients in a pan…simmer…cool…pour over shrimp…marinate {the waiting is the toughest part for me…I’m not a very patient person!} and bake! 
The result is succulent shrimp swimming in a buttery, savory, spicy and smoky sauce that will leave you’re taste buds tingling for more. And, while you can eat it over rice or potatoes, or with a side salad or corn on the cob…I highly recommend you go find the best crusty french baguette you can…because the highlight eating this dish is mopping up that crispy & soft bread in the mouth-watering sauce!
So…what are you waiting for….go make this dish at once!! Here’s how… {and don’t forget to tell me how much you like it in the comments below!}
Spicy BBQ Shrimp (New Orleans Style)
Succulent shrimp swimming in a buttery, savory, spicy and smoky sauce that will leave your taste buds tingling for more.
Ingredients
- 1lb Shrimp ( roughly between 20-25 shrimp)
- 1/2 cup Onion, finely diced
- 4 Cloves Garlic, finely minced
- 3 tbsp Butter
- 1 tbsp Olive Oil
- 2 tbsp Heinz Chili Sauce
- 1 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Powder (add less or none for a less spicy flavor)
- 1 tsp dried oregano
- 1-2 tsp Tabasco Hot Sauce (or Sriracha works too. Adjust the quantity to suit your spice level)
- 1/2 tsp liquid smoke ( I used Wright's Hickory)
- Juice of 1/2 lemon (about 1 1/2 tbsp)
- 2 tbsp Fresh Parsley, finely chopped + extra for garnish
Instructions
- - Start by finely dicing and mincing about 1/2 cup of onion and 4 cloves of garlic. Also finely chop a small handful of parsley (about 2 tbsp or so) and set them aside.
- - Add the butter and olive oil in a saucepan on low until the butter melts. Turn the heat off.
- - Then simply measure out and add all the ingredients except the shrimp, to the saucepan. (Yup, that's right... everything goes in the pan- onion, garlic, Heinz chili sauce {or Thai sweet chili sauce}, tomato paste, worcestershire sauce, smoked paprika, dried oregano, tobasco, liquid smoke, lemon juice and parsley)
- - Mix together all the ingredients in the saucepan and place it over low to medium heat. Bring the sauce to a gentle simmer and allow it to reduce for 8-10mins minutes, stirring occasionally. Once the sauce is reduced you'll notice the oil and butter starts separating from the sauce, that's when you take it off the heat and allow it to cool.
- - While your sauce is cooling, if you're using frozen shrimp, thaw by running cool water over the shrimp for a few minutes. Peel and devein the them, if needed (I used pre-peeled and deveined shrimp with the tail left on) and arrange them in a single layer of an oven-proof casserole dish.
- - Pour the cooled sauce over the shrimp and mix them around to coat all the shrimp evenly. Cover the dish with plastic wrap and refrigerate for at least a few hours (preferably 4 or even overnight...if you're a planner, unlike me!).
- - When you're ready to eat, preheat your oven to 400F and bake shrimp for 15-18 minutes until tender and just about pink.
- - Garnish the dish with some freshly chopped parsley and serve hot with crusty French bread for dipping! It's mouth-wateringly Yummm!!
Notes
- Adjust the spice levels of this dish by playing with the amount of Cayenne and Tobasco.
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