Seafood › BBQ Shrimp

BBQ Shrimp

New Orleans-style BBQ Shrimp is not barbecued. Nor does it have barbecue sauce. It involves a marinade and is actually made on the stovetop with garlic, rosemary, wine, olive oil and lots of other heavenly ingredients. The perfect finger food. And don't forget the French bread for lapping up all the sauce!

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About Chiqui

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BBQ Shrimp

New Orleans-style BBQ Shrimp is not barbecued. Nor does it have barbecue sauce. It involves a marinade and is actually made on the stovetop with garlic, rosemary, wine, olive oil and lots of other heavenly ingredients. The perfect finger food. And don't forget the French bread for lapping up all the sauce!

About Chiqui Collier

It's official. Nobody in New Orleans has a normal name. But that's part of what makes native New Orleanians like Chiqui so fun and interesting. Chiqui has been passionate about cooking since she was a child. And has owned and operated her own catering business for 27+ years. She has assembled a treasure of home cooking and family recipes and published them in her book, "Cookery N'Orleans Style" which can be purchased at the New Orleans Cooking Experience where she teaches.

Recipe

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Ingredients

Serves 6 - 8

  • 2 - 2 1/2 pounds head-on shrimp
  • 3/4 cup extra virgin olive oil
  • 1/2 cup chardonnay or other dry white wine or beer
  • 1/2 to 1 tsp crushed red pepper flakes (or more to taste)
  • 2 tsp lemon-pepper
  • 1 tsp kosher salt
  • 2 tbsp fresh garlic, minced
  • 2 tsp granulated garlic
  • 1 tbsp dried oregano
  • 4 tbsp fresh rosemary leaves, chopped (2 tbsp dried)
  • 2 tbsp Lea & Perrins Worcestershire sauce
  • 2 bay leaves
  • 3/4 cup heavy cream
  • chopped fresh parsley for garnish

How-to

  1. Place all ingredients except cream in a large bowl
  2. Toss in raw shrimp
  3. Cover and marinate at least 1/2 but no more than 2 hours. Shrimp will start to cook if left in marinade for too long
  4. When shrimp is done marinating, heat a large skillet on a high fire
  5. Lift shrimp out of the marinade and stir fry (no deeper than 2 layers of shrimp) until the shrimp turn pink. Do this in batches if necessary
  6. When shrimp are pink (about 3 minutes), add the remaining marinade to the pan. Make sure you get every bit of it! Cook 2 minutes
  7. Add  heavy cream and simmer another 1 to 2 minutes
  8. Adjust seasoning according to your taste
  9. Serve in bowls topped with the sauce, chopped parsley and lots of hot French Bread for dipping!

NOTE: For a great pasta dish, marinate peeled and deveined shrimp in the marinade above. Stir fry in a large skillet and then add the heavy cream.  Serve over angel hair pasta

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Comments (6)

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  1. beckaleech:

    I stumbled upon this site last night & watched your BBQ Shrimp video & I must say, this is the best BBQ shrimp recipe that I've ever tried. Most other recipes call for lots of butter & loads of black pepper. I was really curious about the heavy cream added at the end. Excellent!!!! My husband & son loved it. This will be a recipe that I'll use for many years to come. Thank you so much for sharing & demonstrating. (Sep 3, 2009 7:49:39 PM)

  2. donna:

    I just had this over the weekend and loved it. Such great flavor. I use a spoon to get all the juices - so good, I didn't want to waste a drop. (Jul 22, 2008 5:59:35 AM)

  3. chiquiNO:

    Omar...it is fresh chopped parsley...totally optional!! (Jun 28, 2008 7:25:01 PM)

  4. ohk:

    What is the garnish at the end? (Jun 28, 2008 8:04:25 AM)

  5. bea:

    I made this BBQ shrimp this weekend and it is to die for. Anyone who loves shrimp must try this recipe. (Jun 16, 2008 4:22:00 PM)

  6. bea:

    I printed out this recipe and will cook it up this weekend. Excellent presentation. (Jun 13, 2008 2:15:00 PM)