New Orleans Barbecue Shrimp

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Shellfish · low-carb, high-protein

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Ingredients

• 1 lb large shell-on shrimp, heads on if available
• 8 tbsp, cold unsalted butter
• 1/4 cup Worcestershire sauce
• 1 lemons
• 3 cloves garlic
• 1/2 tbsp coarsely cracked black pepper
• 1 tsp Creole seasoning
• 1 sprig fresh rosemary
• 1/2 tsp hot sauce
• 1/4 cup dry white wine
• 1 loaf French bread

Method (tap to check — screen stays awake)

1. Heat the oven to 400°F and rinse the shrimp, leaving the shells on — the shells are what make the sauce taste like a shrimp.
2. In an ovenproof skillet over medium heat, simmer the Worcestershire, wine, the juice of one lemon, the smashed garlic, black pepper, Creole seasoning, hot sauce and the rosemary sprig for 5 minutes, until reduced by about a third.
3. Take the pan off the heat and whisk in the cold butter one tablespoon at a time so the sauce emulsifies rather than splits.
4. Turn the shrimp through the sauce until coated and lay them in an even layer.
5. Bake 12 to 14 minutes, turning the shrimp once halfway, until the shells are bright pink and the flesh is opaque and firm at 145°F.
6. Discard the rosemary, squeeze the second lemon over the pan and let it stand 3 minutes.
7. Serve in bowls with the sauce poured over, torn French bread for mopping and a stack of napkins.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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