BBQ Shrimp

By Sam Sifton

Updated June 7, 2023

BBQ Shrimp
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(1,068)
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

In New Orleans, barbecued shrimp aren’t cooked on a grill. They’re sautéed with salt and pepper, then tossed in butter-mounted Worcestershire sauce with lemon, sometimes with a splash of cream. I crank the oven to 450 degrees and make the sauce on the stovetop: diced shallots sautéed in butter, a healthy quarter-cup or so of Worcestershire, a little thyme, paprika and cayenne, some salt and then a whole lot more butter, cut into the pan a knob at a time and whisked into velvet. I add to that a splash of cream and a few more healthy cranks of black pepper. Then I roast the shrimp on a greased pan in the oven under a shower of salt and yet more pepper, and serve it on a warm platter with the sauce spooned over the top. Rice, green beans and plenty of good, crusty bread for mopping up make it an ambrosial meal.

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4 out of 5
1,068 user ratings
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Comments

Mark

Don't forget minced garlic. –recommendation from a N.O. native whose dad made BBQ shrimp regularly.

Patrick McNamara, NewOrleans

I know you said no recipes, but please! Are there no limits? Cream? In BBQ shrimp? I don't think so. Both Pascal and Manale are turning over in their graves. As is Paul Prudhomme in his. What's next? Ice cream on a hot dog?

Kathy Spurlock

We just make it in an iron skillet. No need for the oven!

SullyCyn

My husband and I loved this “no recipe.” I used shelled shrimp, because I was feeling lazy. Based in the comments, I added about 6 garlic cloves and used 5 shallots. We love spice, and I think I would add more than a couple of shakes of cayenne next time to balance the sweetness of the Worcestershire. I added a splash of cream, but I think we could have done without it. We served this shrimp with rice and green beans, and it was yummy! This is a keeper.

Kathleen B.

DELICIOUS ON ITS OWN. WITH GRITS. PASTA, RICE!! Just make this, you’ll be glad you did!!!

Linda

This was delicious! I made it all on the stovetop because I was lazy. At first I was scared of there being no recipe, but it was fun! I served it over pasta, which I know it's not traditional, but I recommend nonetheless. I'll try it with crusty bread next time!

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