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New Orleans Style BBQ Shrimp

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“From Saveur magazine, based on a recipe by Tory Mcphail of Commander's Palace.”

Ingredients Nutrition


  1. Heat a large skillet over medium heat until hot. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2–3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds. Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well. Cook, stirring, until thickened, 7–8 minutes.
  2. 2. Remove skillet from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2–3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.

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