NEW ORLEANS BBQ SHRIMP
New Orleans BBQ Shrimp
The first time I had this, the corporate chef at my work made it and I’ve been obsessed ever since!
Yield: 4-8 servings
PREP IT!
3 pounds Shrimp, jumbo, head on, unpeeled
1 cup Worcestershire sauce
4 large Lemons, fresh, juiced (4 tablespoons)
2 teaspoons Garlic, fresh, minced
3 tablespoons Cracked black pepper
2 tablespoons Taste Tutor Blackening Seasoning
¼ teaspoon Xanthan gum (optional). Adding this will help to stabilize your butter sauce so it doesn’t separate if you need to make it ahead of time and hold it hot for a long period of time. If serving right away, this can be omitted.
3 cups (6 sticks) cold unsalted butter, cut into cubes
Po boy bread, for serving
MAKE IT!
Prepare the shrimp by rinsing it under cold water and patting it dry. Leave the shells and heads on for maximum flavor.
In a large skillet over medium-high heat, combine Worcestershire sauce, lemon juice, and minced garlic. In a separate bowl, stir together cracked black pepper, Taste Tutor Blackening Seasoning, and xanthan gum (if using). Stir the seasonings into the sauce.
Add the shrimp to the skillet. Cook for about 1 minute per side, just until they turn pink and begin to curl. Don’t overcook they’ll finish gently in the sauce.
To make the butter sauce, lower the heat to medium and begin adding the cold butter cubes a few at a time.
Stir constantly with a wooden spoon or spatula, allowing each batch of butter to melt and emulsify into the sauce before adding more.
Continue this process until all the butter is incorporated and the sauce is smooth and glossy.
Important: Keep the heat low enough so the sauce stays warm but doesn’t boil—boiling can cause the butter to separate.
Remove the skillet from the heat and transfer the shrimp to a serving bowl and pour the rich butter sauce over the top.
Serve immediately with crusty Po boy bread to soak up the sauce.
Butter Sauce Tips:
This method is a classic French technique called beurre monté, where cold butter is gradually whisked into a warm liquid to create a velvety, emulsified sauce. The key is:
Cold butter helps control the melting rate and keeps the sauce stable.
Low heat prevents the butter from breaking into oil and solids.
Constant stirring ensures the butter emulsifies smoothly into the sauce base.
Xanthan gum is the last line of defense making the above mentioned techniques more flexible and accessible to everyone.
Storage: In refrigerator in airtight container for up to 2 days.
Reheat: Reheat on the stove top or in the microwave. If the sauce separates, simply whisk vigorously or use a milk frother to re-emulsify the sauce.