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shell on jumbo shrimp in skillet for Cast Iron New Orleans BBQ Shrimp
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New Orleans BBQ Shrimp

I dare you not to fall in love with this recipe. The zesty pop of spize and blast of citrus coat these hearty shrimp and make for a finger licking recipe. Be sure to serve with hearty bread to soak up all the juices. Cheers!
Course Appetizer, Main Course
Cuisine American, Cajun
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 5 minutes
Servings 4
Calories 338kcal

Equipment

  • 10-12" Cast Iron Skillet or other oven safe skillet

Ingredients

For the Shrimp

  • 6 tbsp butter butter
  • ½ onion chopped
  • 6 Garlic cloves minced
  • 1 tbsp Cajun spice
  • 1 lb Jumbo Shrimp shell on
  • 4 tbsp Worcestershire
  • 1 tbsp Hot sauce
  • 1 Lemon juiced

For the Sauce

To Serve

  • salt and coarsely ground pepper if desired
  • 1 loaf crusty bread toasted

Instructions

Cook the Shrimp

  • Preheat your cast iron over a 2-zone cooking fire or grill.
  • Add 1 tablespoon of butter to the pan and coat.
  • Add the onion and sautee for 5 minutes, until translucent and slightly browned.
  • Add the garlic and cook 30 seconds.
  • Add the Cajun seasoning and stir to coat.
  • Add the Worcestershire and hot sauce and stir to combine.
  • Add the lemon juice.
  • Add the shrimp, tossing in the onion mixture, and cooking, flipping as needed until shells become pink and shrimp is cooked through on both sides, about 3 to 5 minutes.
  • Remove shrimp, wrap in foil, and set aside.

Make Sauce

  • Working with the same cast iron skillet, deglaze with white wine, scraping up any browned bits.
  • Stire in chicken broth and bring to a simmer. Allow the liquid to reduce until thickened and coats the back of spoon, aboit 10 minutes.
  • Remove from heat, whisk in butter, 1 tablespoon at a time.

Return the shrimp to coat

  • Toss shrimp back in skillet, add the Over Easy blend, and toss to coat the shrimp in the sauce.
  • Garnish with fresh parsley.

Serve

  • Using caution, serve directly from the skillet hot, or transfer to a warm bowl, with grilled bread and lemon wedges, if desired.

Notes

I used Chef Isaac Toups Louisiana Lightning for this recipe. 

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 12g | Protein: 25g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 1721mg | Potassium: 494mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1604IU | Vitamin C: 37mg | Calcium: 243mg | Iron: 5mg