New Orleans BBQ Shrimp
When date night lands on a weeknight, a skillet of saucy shrimp and warm bread feels way more special than takeout without turning the kitchen into a project. The sauce is buttery, lemony, peppery,…
Ingredients
- 1 pound large shrimp, peeled and deveined
- 6 tablespoons unsalted butter, cut into tablespoons
- 4 cloves garlic, finely minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoons Louisiana-style hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 6 ounces crusty French bread, sliced
Instructions
- Pat the shrimp dry with paper towels so they sear instead of steam. Set them beside the stove, because this comes together quickly once the pan is hot.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, just until they turn pink around the edges. Transfer them to a plate.
- Lower the heat to medium and add the garlic, paprika, and black pepper to the skillet. Stir for 30 seconds, scraping up any browned bits without letting the garlic take on much color.
- Pour in the lemon juice, Worcestershire sauce, and hot sauce. Let the mixture bubble for 1 to 2 minutes, stirring until it smells bright, peppery, and a little smoky.
- Add the remaining 4 tablespoons of butter one piece at a time, whisking or swirling the skillet until each piece melts into the sauce before adding the next.
- Return the shrimp and any juices to the skillet. Toss for 1 to 2 minutes, until the shrimp are fully cooked and coated. Sprinkle with parsley and bring the skillet straight to the table with the sliced bread for dunking.
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