BBQ shrimp is a N’awlins classic and now you can make it as good, if not better, at home!
In New Orleans (pronounced NAW-lins), BBQ shrimp are pan seared or baked with a barbecue sauce made with butter, garlic, Louisiana hot sauce, and lagniappe (a little something extra). Technically, since there is no smoke in the process, so it really isn’t barbecue, but there’s no reason why we can’t use this wonderful sauce on grilled shrimp, andouille or other sausages, pork chops, pulled pork, or chicken.
This is a runny sauce with a lot of butter in it, and if you paint it on the meat most of it will run off and cause deadly flareups if you put it over direct heat, and shrimp likes direct heat. So the best technique is to cook the meat and then dunk it in the sauce and serve. Putting it on French bread is the best way to use it since the sauce will soak into the bread. In fact that is how it is used in New Orleans, to make the classic barbecue shrimp and andouille po-boy.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Mince the garlic cloves.
- Cook. Pour the butter in a frying pan over medium heat. Add the garlic and stir fry for about 1 minute, no longer or it will brown and get bitter.
- Add the Meathead's Memphis Dust and cook for another 30 seconds to extract the flavors. Add the lemon juice, Worcestershire sauce, hot sauce, and stir gently until it dissolves and blends in. Take the pan off the heat.
- Serve. Taste and add more heat if you wish. In N'orleans they like everything hot, but it will not be so hot when you use it on meat or for classic BBQ shrimp.