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New Orleans BBQ Shrimp

Get ready to embark on a flavor journey to the vibrant streets of New Orleans with mouthwatering New Orleans Style BBQ Shrimp. This iconic dish captures the essence of Creole cuisine and will transport your taste buds to the heart of the Big Easy. Succulent shrimp, bathed in a rich and buttery sauce infused with a symphony of aromatic spices, creates a flavor explosion that will leave you craving more. The combination of  zesty lemon, fragrant garlic, and a touch of heat from cayenne pepper delivers a harmonious balance that is distinctly New Orleans. Served with a crusty baguette, this New Orleans Style BBQ Shrimp is a culinary delight that will satisfy both your appetite and your desire for a taste of the South. Get ready to savor the flavors of New Orleans with every succulent bite. Laissez les bons temps rouler!


  • 5 lbs. large Gulf shrimp, cleaned with shells on
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 4 stalks celery, diced
  • 6 cloves garlic, minced
  • 5 bay leaves
  • 2 bottles Worcestershire sauce
  • 4 light-style lagers
  • 2 whole lemons
  • 1/2 bunch green onions
  • 1 tbsp minced parsley
  • 1 tsp each of minced thyme, oregano, and rosemary
  • 2 sticks butter
  • Light olive oil
  • Boudreaux's Lil Bit Better Creole seasoning
  • Boudreaux's Low and Slow Simmer
  • Freshly crushed black pepper


  1. Clean and devein the shrimp, leaving the shells on.
  2. In a pot, heat oil and sauté the onion, bell pepper, and celery until soft. Add minced garlic and cook until fragrant. Stir in the bay leaves.
  3. Pour in Worcestershire sauce and beer. Season with Boudreaux's Lil Bit Better Creole seasoning, Boudreaux's Low and Slow Simmer, and freshly crushed black pepper.
  4. Cut the lemons in half, remove the seeds, and add them to the pot.
  5. Simmer the mixture until it is reduced by half.
  6. Add the shrimp to the pot and cook until they turn pink. Stir in the green onions.
  7. Turn off the heat and add the remaining minced herbs.
  8. Stir in the butter until it melts and emulsifies with the sauce.
  9. Garnish with minced parsley and serve with crusty bread for dipping!
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  • Ryan Barnes

    Made this to recipe though did have to guess on the Boudreaux’s spice so did my best. Results were mixed. My family from Metairie is used to more salty and less sweet. After simmering down the trinity and Worcestershire, it got too sweet for them. Trust me, its flavor is great if you are good with the touch of sweet. Also, I need to have a wider pot as to get all the shrimp pink, some got a bit overcooked. That was my bad. Plan to make this again with less onions and Worcestershire to see if we can get less sweet.

  • Wayne Prejean

    you are so great thank for cooking lessions

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