New Orleans BBQ Shrimp Recipe

It is the start of the week and I hope everyone is having a good day. I have some good news! Earlier in January, I submitted my recipe, Pickled Beets & Goat Cheese Salad With Pistachios to The Taste of SF and they picked mine as the winner! Check out the link! This journey of food blogging has been a ride, and I�m only in five months! I have found a new hobby in food photography and enjoying the growth.

But, let�s get to this recipe for BBQ Shrimp! Back home in Nola, you can easily find seasoning packets for BBQ shrimp, but I�m going to show you how to make it from scratch! If you have never tried BBQ shrimp, you are missing out and need to make this recipe ASAP!

My parents sent me a package of shrimp and some shrimp stock�thanks, Mom, and Dad! This recipe only requires�shrimp, shrimp stock, Worcestershire sauce, lemon, rosemary, creole seasoning, heavy cream, and butter. Since I already had shrimp stock, I did not have to make my own. But, if you do not have any on hand, all you need to do is peel your shrimp, reserve the shells, and cook them with water, Worcestershire sauce, lemon, and seasonings.

This recipe makes a concentrated liquid, where a little goes a long way. For just 1 pound of shrimp, I only used 2 oz of the base. The liquid needs to be reduced down to one cup, but you can use it for many things. It would even be good for some Cajun-style pasta. Would love to hear how it turned out for y�all! Enjoy!

New Orleans BBQ Shrimp Recipe


  • 1 pound shrimp
  • 2 cups shrimp stock
  • 1 cup Worcestershire sauce
  • 1/2 cup water
  • 2 sprigs rosemary
  • 1/2 teaspoon chili flakes
  • 2 tablespoons creole seasoning
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons heavy cream


  1. In a saucepan over medium heat, add stock, Worcestershire, water, rosemary, chili flakes, creole seasoning, and lemon. Reduce the mixture until you have 1 cup. Strain and reserve.
  2. In a heavy bottom skillet over medium heat, add olive oil and then shrimp. Sear shrimp on one side for 2-3 minutes, then turn over. Add 2 ounces of the Worcestershire base and heavy cream. Cook for 2 minutes. You may need to add a splash of water�since the base is so concentrated. Add butter at the�end, and swirl the�pan around.�
  3. The shrimp should be coated in the sauce. Serve with French bread or biscuits. If the sauce is too thick, add just a splash more of water.

If you do not have shrimp stock, peel your shrimp and add them to the water, Worcestershire. In the cooking step, just cook them without the shell.

*The sauce can get thick fast, so do not be afraid to add a splash of water to loosen it up. Not too much, just a little bit.